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Mango kimchi
A sweet and spicy delight
A sweet and spicy delight
Nutrition per serving
Calories 45 2%
Fat 0.4g 1%
Saturates 0.1g 1%
Sugars 5.3g 6%
Salt 0.5g 8%
Protein 1.1g 2%
Carbs 10.5g 4%
Fibre 3g -
Of an adult's reference intake
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)
Recipe From
K Food: Korean Home Cooking and Street Food
By Da-Hae West and Gareth West
Method
- Peel the mangos, remove the stones and cut into 2.5cm cubes.
- Trim the spring onions and finely slice, then roughly chop the chilli. Peel and finely chop the ginger and garlic.
- Put everything in a large, clean, clip lock plastic container and mix together well to ensure the mango cubes are evenly coated.
- Leave the kimchi to ferment at room temperature for 3 days before transferring to the refrigerator until needed.
