Pickled crispy and sweet watermelon rind

Choose a large watermelon with thick skin and take half of it. After washing the watermelon, use a spoon or a knife to scoop out the flesh. Personally, I think using a spoon is easier. I forgot to take a photo yesterday, so I cut a little bit again for a quick photo 😅

The flesh of the melon doesn't need to be cleaned too thoroughly; leaving a bit of the red part looks better. Use a watermelon peeler to remove the green skin of the watermelon, peel a bit more, remove the fibers on the skin, and cut it into uniform strips about 1 cm wide. I forgot to take a photo, so I took one at the last minute. Half of the watermelon rind is more than just this much, so this time I'll try cutting it a bit wider.

Take the sun-dried watermelon rind, add a spoonful of salt, stir evenly, let it sit for a while, and then press out the water with a heavy object. Do not press it too dry, leave a little moisture. After pressing overnight, take it out the next day and dry it under the sun. The surface of the watermelon rind will be slightly wrinkled, making it crisp when eaten.

Pickle half of the watermelon rind and put the other half in the refrigerator, taking it out when you want to eat it.

Add shredded ginger, sugar, MSG, and the chili peppers you pickled yourself, stir a bit, and put it in the refrigerator. Made it yesterday, tasted it this morning, it's crispy and pretty tasty, a bit salty, still need to add a little more sugar, and later will eat it with porridge for lunch.