Wendy Hills |

Kimchi is a traditional Korean side dish, usually made from fermented vegetables. This fruity take uses mango instead of cabbage.

Makes 1 jar


  • 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) 


  1. Peel the mango, remove the stone and cut into 3cm cubes.
  2. Trim and slice the spring onions and chilli
  3. Peel and grate the ginger and garlic, and roughly chop the nori sheet (if using)
  4. Put all the ingredients into a bowl and mix well
  5. 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