Kimchi with watermelon rind Recipe

The kimchi is spicy, sweet, salty, peppery, and refreshing. This korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce. In place of cabbage i have used watermelon rinds as we are having a lot of watermelon these days to beat the heat. There are various ways in which you can use the kimchi in your day to day cooking. You can add to your scrambled eggs, in tacos, fried rice, burgers and even on noodles.

3.9
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Rate
Vegdiet
1hr 10minstotal
1hr Prep
10minsCook
1hr 10m.total
1hr Prep
10m.Cook
Kimchi with watermelon rind
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ingredients serve

Ingredients for Kimchi with watermelon rind Recipe

  • 0.17 cup Watermelon rind julienne
  • 0.08 cup Korean radish or daikon, peeled and cut into matchsticks
  • As required Salt
  • As required water to soak the daikon and rinds
  • 0.08 inch Ginger, grated
  • 0.42-1/2 cloves Garlic, grated
  • 0.08-0.42 tablespoon Korean red pepper flakes
  • 1/25 cup Chives, cut into pieces
  • 0.08 tablespoon honey
Nutrition
value
22
calories per serving
< 1 g Fat< 1 g Protein4 g Carbs1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    4g
  • Fiber
    1g

MacroNutrients

  • Carbs
    4g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    1mg
  • Vitamin A
    346mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    1mg
  • Phosphorus
    24mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Better Butter