Steps to Make Fermented Mango Pickle Recipe

Kimchi (Korean Fermented Spicy Cabbage)

To keep the mango pickles fresh till the next mango season, you may fill them up in small jars and refrigerate.

Recipe Summary Kimchi (Korean Fermented Spicy Cabbage)

I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.

Ingredients | Fermented Mango Pickle Recipe

3 heads napa cabbage

3 cups water

4 cups coarse sea salt

3 cups water

3 tablespoons sweet rice flour

1 yellow onion

12 cloves garlic, peeled

2 tablespoons minced fresh ginger root

1 tablespoon water, or as needed

4 cups Korean red chile flakes (gochugaru)

½ cup fish sauce

¼ cup dried salted shrimp (saeujeot)

2 tablespoons brown sugar

1 tablespoon sesame seeds, or more to taste

2 cups Korean radish, cut into matchstick-size pieces

3 green onions, cut into 2-inch pieces

Directions

Info | Fermented Mango Pickle Recipe

prep: 1 hr cook: 10 mins additional: 2 days total: 2 days Servings: 14 Yield: 14 servings

TAG : Kimchi (Korean Fermented Spicy Cabbage)

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,

Images of Fermented Mango Pickle Recipe

Fermented Mango Pickle Recipe : Serve this spicy and tangy mango pickle with dal palak, steamed rice and elai vadam for a comfort meal.