Name: Mango kimchi
Yield: 1
Ingredients: 3 300g unripe mangos; 2 spring onions; 1 long red chilli; 5mm piece of fresh root ginger; 2 cloves of garlic; 3 tablespoons fish sauce; 2 tablespoons gochugaru (Korean red chilli powder)

Mango kimchi

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Tangy mango brings sunny sweetness to this unique kimchi, inspired by summers in a Jeju Island orchard.

Ingredients:

3 300g unripe mangos
2 spring onions
1 long red chilli
5mm piece of fresh root ginger
2 cloves of garlic
3 tablespoons fish sauce
2 tablespoons gochugaru (Korean red chilli powder)

Instructions:

Peel and dice the mangos, slice the spring onions, chop the chilli, ginger, and garlic finely. Place all ingredients in a large plastic container, mix well to coat the mango evenly. Let the kimchi ferment at room temperature for 3 days, then refrigerate until ready to use.

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