Lacto-Fermented Green Mango

In the West, sweetness can be tyranny, with fruit prized only at its ripest. But in the Philippines, it’s used at every stage—partly out of frugality and the desire to waste nothing, but also because sourness is just as delicious, and often necessary to balance out a rich meal. For this tart pickle, you want the greenest, hardest mangoes possible; too ripe and everything will end up mushy. (This is a nice way of making the mango season longer: You get in at the very beginning and enjoy them