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Mango kimchi

Mango kimchi

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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


  • 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


  1. Peel the mangos, remove the stones and cut into 2.5cm cubes.
  2. Trim the spring onions and finely slice, then roughly chop the chilli. Peel and finely chop the ginger and garlic.
  3. Put everything in a large, clean, clip lock plastic container and mix together well to ensure the mango cubes are evenly coated.
  4. Leave the kimchi to ferment at room temperature for 3 days before transferring to the refrigerator until needed.

Watch the video: Easy Kimchi Recipe with Only 6 Ingredients (November 2022).