mango kimchi
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto
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December 29, 2025
If you've been with me for a while, you know that I'm a fan of fruit kimchi - essentially applying kimchi traditions and flavour profiles to our sweeter friends. Mango and chilli is often seen (and enjoyed!) throughout the world so mango kimchi works rather well. Here I've thrown in some sumac and apple cider vinegar for an even fruitier hit.
Ingredients (9)
Ingredients (9)
Instructions
Mix all ingredients well together in a large bowl - using your hands works well here, especially as you'll have pastier ingredients (miso) which will benefit from hand-mixing.
Once everything is well combined, put it into a jar and ensure it's packed down to minimise pockets of oxygen. Leave at room temperature for 3-5 days and then move to the fridge. Enjoy when you're happy with the flavour!
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