Wednesday's class

Shopping list & prep

Hello crew!

See you Wednesday evening 7pm?

I’ll be holding a mango kimchi cook-along (massage-along?) live on Substack. You will find me filming on the app. Don’t have it yet? Here’s a link for your phone …

It’s available to everyone, no paywall to join. But if you happen to miss it, the recording will be available to my paid subscribers (as well as all my past recordings and demos). I’ll do this via email and post, as well as archive it in my recipe index. You can manage your subscription here, by pressing “Subscribe Now” to view all the options available …

Here is what you need:

1 or 2 carrots

1 Chinese leaf cabbage

1 heaped tablespoon good quality, fine sea salt

4 spring onions, sliced

1 fresh chilli

1 mango, flesh only (or 150g defrosted mango chunks)

4 garlic cloves, peeled and diced

1 big lump ginger, finely diced

1 tablespoon nam pla (a type of fish sauce available at the Thai section at supermarkets)

1 teaspoon chilli powder

And advance prep:

Shred 800g of your Chinese cabbage. Toss through 1 tablespoon of fine sea salt, and then cover with water for one hour before Wednesday’s class.

So looking forward to seeing you in my home kitchen on Wednesday!

Until then.

Love, light, and mango maracas,

Susan Jane

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