Directions:
- Sprinkle the watermelon rind with the salt and toss to combine. Set aside for 30 minutes until the moisture has drawn out. Drain the rind and pat dry on a paper-towel-lined baking sheet.
- Add 1 cup of the watermelon flesh, fish sauce, sugar, garlic, ginger and onion to a food processor. Pulse until combined. Transfer to a bowl and stir in the Korean chili flakes. Add the drained watermelon rind and the scallions and toss to combine. Transfer to a jar and let it rest for at least 12 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.34 Kcal (960 kJ) | ||
| Calories from fat | 17.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 3% | |
|---|---|---|---|
| Sodium | 3884.62mg | 162% | |
| Potassium | 470.64mg | 10% | |
| Total Carbs | 49.36g | 16% | |
| Sugars | 25.75g | 103% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 8.8g | 18% | |
| Vitamin C | 26mg | 43% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 78.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 56.78 Kcal (238 kJ) | ||
| Calories from fat | 4.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 3% | |
|---|---|---|---|
| Sodium | 961.8mg | 162% | |
| Potassium | 116.53mg | 10% | |
| Total Carbs | 12.22g | 16% | |
| Sugars | 6.38g | 103% | |
| Dietary Fiber | 0.32g | 5% | |
| Protein | 2.18g | 18% | |
| Vitamin C | 6.4mg | 43% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 3% | |
| Calcium | 19.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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