As the sun dipped below the horizon, painting the sky in hues of orange and pink, I found myself in my cozy kitchen, reminiscing about a vibrant summer spent with friends in Korea. The sizzling street food stalls, the bustling markets, and the pungent aroma of fermented delights ignited a spark of inspiration within me. It was during one of those evenings, as we gathered around a wooden table, that I fell in love with kimchi. This recipe, a fusion of traditional and tropical, brings the essence of that summer back to life. Enter the Spicy Mango Kimchi Delight!
Ingredients
1 small head Napa cabbage, chopped
2 cups grated carrots
1 ripe mango, diced
5 green onions, chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons Korean red pepper flakes (gochugaru)
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 tablespoon sugar
1 tablespoon sesame seeds
1 tablespoon salt
1 cup water
Instructions
Begin by preparing the cabbage. In a large bowl, toss the chopped Napa cabbage with salt, ensuring all the leaves are well-coated. Allow it to sit for about 30 minutes, letting the salt work its magic by drawing out moisture. This step is essential for achieving that perfect crunch.
While the cabbage is resting, blend the mango, garlic, ginger, fish sauce, sugar, and water in a food processor until smooth. This vibrant mixture will give your kimchi a tropical twist, blending flavors in a way that is both refreshing and unexpected.
After the cabbage has softened, rinse it under cold water to remove excess salt and drain well. In a large mixing bowl, combine the salted cabbage, grated carrots, chopped green onions, and the luscious mango blend. Add the Korean red pepper flakes to taste, adjusting the spice level according to your preference.
Mix everything together using your hands (don’t forget to wear gloves to protect your skin from the spice!). Make sure each piece of vegetable is coated with your mango kimchi paste. Once combined, pack the mixture tightly into a clean glass jar, leaving some space at the top to allow for fermentation gases to escape.
Sprinkle sesame seeds over the top, sealing the jar tightly. Place it in a cool, dark place to ferment for about 2 to 3 days, checking periodically. You’ll know it’s ready when it develops a tangy flavor and a delightful aroma.
Once fermented to your liking, store your Spicy Mango Kimchi Delight in the refrigerator. This unique take on traditional kimchi can be enjoyed as a side dish, a topping for rice bowls, or even mixed into salads for a burst of flavor!
Each bite of this kimchi transports me back to that summer evening, surrounded by laughter and good food. I hope this recipe brings you just as much joy and deliciousness in your kitchen!