Kimchi with watermelon rind Recipe
Recipe By Better Butter
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
24 Rating -
Rate
Vegdiet
1hr 10minstotal
1hr Prep
10minsCook
1hr 10m.total
1hr Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
22
calories per serving
< 1 g Fat< 1 g Protein4 g Carbs1 g FiberOther
Current Totals
- Fat< 1g
- Protein< 1g
- Carbs4g
- Fiber1g
MacroNutrients
- Carbs4g
- Protein< 1g
- Fiber1g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium54mg
- Iron1mg
- Vitamin A346mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B912mcg
- Vitamin B120mcg
- Vitamin C19mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium19mg
- Manganese1mg
- Phosphorus24mg
- Selenium5mcg
- 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
Recipe By Better Butter