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KIMCHI
Raw Mango Kimchi (Mang-go Kimchi)
Raw Mango Kimchi, or Mang-go Kimchi, is a bold, punchy fusion of Korean fermentation and Indian flavors.
Ingredients
Everything you need.
- 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
Method
Step-by-step.
- 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.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- 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.
- 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.
- Make it effortlessly with, GutBasket Kimchi Making Kit — complete with the 1 L jar, airlock + storage lids, pre-measured Kimchi Paste, and recipe booklet. Everything you need for bold, flavorful, hassle-free kimchi.
MAKE THIS RECIPE
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Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
