Credit:
Wendy Hills | www.thenutritiousfig.com
Kimchi is a traditional Korean side dish, usually made from fermented vegetables. This fruity take uses mango instead of cabbage.
Makes 1 jar
Ingredients:
- 1 unripe mango
- 4 spring onions
- 1/2 red chilli
- 1 inch piece fresh ginger
- 1 clove garlic
- 1 tbsp fish sauce (or 1/2 nori sheet, broken into pieces + 1 tsp miso paste for a vegan alternative)
- 2 tbsp Gochugaru chilli powder (or 1/2 tsp chilli powder, 1/2 tsp dried chilli flakes + 1/4 tsp paprika)
Method:
- Peel the mango, remove the stone and cut into 3cm cubes.
- Trim and slice the spring onions and chilli
- Peel and grate the ginger and garlic, and roughly chop the nori sheet (if using)
- Put all the ingredients into a bowl and mix well
- Transfer to a clean 1/2 litre clip top jar and leave to ferment for 3-5 days. Once fermented, place in the fridge and enjoy.
You might also enjoy making these popped chocolate quinoa crispies
