Fruit Kimchi
This tasty ferment is loaded with vitamins and beneficial probiotics. It contains a lovely combination of all the flavours: sweet, salty, sour, bitter, and savory! I love consuming fruit kimchi cold out of the fridge on a hot summer day. And for something truly unique – try it on ice-cream!
You can easily add or leave out ingredients, but I find that the pineapple is key. It can get quite alcoholic if you leave it out too long so keep an eye on it.
Ingredients
- 1 pineapple, peeled, cored and chopped
- 1 mangoe, peeled and chopped
- 1 apple cored, and chopped
- 1 small bunch grapes, stems removed, whole or chopped in half
- 1 leek or onion, finely chopped
- 3-4 cloves garlic finely chopped
- 3 tbsp. ginger grated
- 2-3 tbsp. of cilantro (optional)
- 1/2 cup cashews or other nuts (optional)
- Juice of one lemon or lime (optional)
- 2 tsp sea salt
- 2-3 tbsp. of Korean hot pepper spice
Instructions
1. Chop fruit into bite-sized pieces. Peel if you wish.
2. Place all ingredients in a bowl and combine well. The salt should start drawing out juice from the fruit. You can let it sit a bit until more juice is extracted
3. Stuff kimchi mixture into a clean jar. Pack tightly into jar till brine rises above fruit. Add weight. If necessary, add a little water to keep fruit submerged. Be sure to leave plenty of head space.
4. Because there are plenty of sugar in this ferment, be sure to burp regularly if using a closed style fermentation vessel.
5. Taste after a couple days to see whether it’s fermented to your liking. As it ferments longer, it becomes increasingly alcoholic and bitter. Do not let this one ferment for more than a week! It will continue to ferment in the refrigerator so eat quickly.
