Raw Mango Kimchi, or Mang-go Kimchi, is a bold, punchy fusion of Korean fermentation and Indian flavors. Combining the sharp tang of raw mango with crunchy vegetables and Gutbasket Kimchi Paste, this ferment is rich in probiotics and antioxidants. It’s a zesty, summer-perfect kimchi that excites the palate while supporting a healthy, balanced gut.
Ingredients (for a 2L Fermentation Jar)
- 700 g raw mango (5 cups, julienned)
- 100 g carrot (¾ cup, julienned)
- 100 g cucumber (~¾ cup, julienned)
- 50 g onion (⅓ cup, julienned)
- 50 g spring onion (½ cup, chopped)
- 30 g sea salt (1½ tbsp)
- 2 tbsp Gutbasket Kimchi Paste
Get the Gutbasket Kimchi Paste, crafted with authentic Korean chili, garlic, and sea salt for perfectly balanced flavor and effortless fermentation.
Instructions
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Salt the Mango
Toss the raw mango strips with salt and set aside for 30 minutes. This helps release natural moisture and intensifies the tang. -
Mix the Vegetables
Add carrot, cucumber, onion, and spring onion to the salted mango. Add Gutbasket Kimchi Paste and mix thoroughly to coat all ingredients. -
Pack the Jar
Transfer the mixture into a clean 1L fermentation jar. Press down gently to remove air pockets and allow the brine to rise. -
Submerge and Seal
Add glass weights to keep everything submerged. If needed, add extra brine (1 cup water + 1 tsp salt) until the weights are covered. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. Seal with an airlock lid. Fill the airlock halfway with clean water so gases can escape safely without letting any air or contaminants in. -
Ferment for 2 Days
Keep the jar in a cool, shaded spot at room temperature (20–25°C) for about 2 days. The brine will become slightly cloudy and aromatic as it ferments. -
Taste and Store
Taste after Day 2 — once it’s tangy and flavorful, close with a storage lid and refrigerate. -
Serve and Enjoy
Enjoy chilled with rice, paratha, or as a tangy side. Consume within 1 month for the best texture and taste.
Tips & Notes
- Flavor Profile: Expect a spicy, sour, and slightly fruity tang — the perfect summer kick!
- Headspace: Always leave 2 inches of room to avoid overflow.
- Overflow Tip: Place your jar on a tray during fermentation.
- Submersion: Keep all ingredients under the brine for clean fermentation.
- Storage: Refrigerate after fermentation and enjoy within 30 days.
Final Thoughts
Raw Mango Kimchi is a tropical twist on tradition — bold, vibrant, and packed with probiotics. It’s the ideal ferment for those who love spice and tang in every bite while giving their gut a healthy boost.
