How to make pickled watermelon the South Korean way?

a friend of mine was trying to explain a recipe for making something that I can only describe as a salad or cole slaw. It reminds me of Papaya Salad from the Hmong culture but this calls for the white part of a watermelon. She included salting the rind but then squeezing the moisture of the watermelon. next, she said to add some either crushed red pepper or buy a dried pepper and cut it up yourself. She also mentioned adding vinegar and I thought she said to add second kind of hot pepper, I’m not sure. Finally, she said to add fish sauce. I’d ask her more, but she is unavailable an she’s sometimes hard to understand. I wanted to know if the salad needs to sit a while like pickled eggs. I would like some kind of confirmation and further guidance, please. Thank you! -Matt

PICKLED WATERMELON RIND, THAT IS ACTUALLY WHAT YOU NEED, not the whole melon. there should be no red fflesh on the rind. just the white or light green white part.

2 lb./ 1 kgr watermelon rind
2 lb. / 1 kgr sugar
1 pt. / about 1 ltr vinegar,good white wine vinegar,6%
1 pt./ about 1 ltr water
1 lemon , sliced thin, with the skin
1 tbsp. / 5 gr cinnamon ground or 1 stick of cinnamon bark
1 tsp. / 5 gr cloves, whole

1 tsp./ 5 gr allspice

I DUG OUT AN OLD ASIA RECIPE, WHEN I WAS A CHEF IN CHINA…

Soak the rind overnight in salt water (1/4 cup salt to 1 quarter water. Drain off the brine. Cook the rind in clear water until tender.this just takes a minute or two. stay by the pot or you have mashed watermelon rind.
Make a hot pickling solution of the other ingredients, add the drained rind and boil rapidly until it becomes clear. The spices may be tied in bag and removed before the pickle is sealed in clean, hot jars.
depending where you come from, you might want it less sour, then you take only 3% vinegar.

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