Manga Kimchi

Cut the mango, carrot, and radish into juliennes. Cut the spring onions into batons that are the same length as the mango juliennes. Place all of these vegetables into a bowl and heavily salt them. Massage the salt into the vegetables. Leave the vegetables to rest while you make the other components.

Raw MangoCarrotRadishSpring OnionSalt

Add the chilli flakes to a blender and blend until they become finer in texture but not powdered.

Red Chilli Flakes

Add all the ingredients required to make the paste to a blender and blend until smooth and combined well.

AppleOnionGingerGarlic

Once the vegetables have wilted and have released their liquid, thoroughly wash them with clean filtered water. Once washed, drain them in a colander.

Using clean sanitised hands, or gloved hands, add the vegetables to a clean glass bowl. Then add the onion paste, followed by the kashmiri red chilli powder, chilli flakes and vinegar. Mix it well, coating the vegetables thoroughly with the paste. Once everything is coated and combined well, press the kimchi down, removing any air gaps. Flatten it into an even surface. Clean the sides of the bowl and place plastic wrap directly on the surface of the kimchi, followed by another layer of plastic wrap covering the bowl. Place the kimchi in a dark place and allow it to ferment for a couple of days.

Kashmiri Red Chilli PowderVinegar