Mango Kimchi

While dropping off some cookbooks for our Little Free Library in the Union Depot train station, I snagged a beautiful Korean cookbook. Of the dozen or so recipes I aim to make, this mango kimchi is the first.

While mango may not seem like a quintessential Korean food, its sweetness nicely offsets the sharp garlic, salty fish sauce and hot Thai peppers. It’s a perfect accompaniment to Korean BBQ ribs.

What you’ll need

• 3 large unripe mangoes, peeled, seeded and cut into 1-inch pieces
• 2 scallions, finely chopped
• 1 Thai chili, coarsely chopped
• 3T fish sauce
• 2T gochugaru (Korean chili powder)
• 0.25-inch piece of ginger, peeled and minced
• 2 garlic cloves, minced

What to do

Add all the ingredients to a large, sealable plastic or glass container and mix tother well.

Let the kimchi sit at room temperature for 3 days. Transfer to the refrigerator until you’re ready to eat it.