Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Fruit Kimchi

(See page 74 for complete process)

A Tennessee neighbor of mine, Nancy Ramsay, spent many years living in Korea and told me about fruit kimchi. My method is improvisational, based on her description. The sweet fruit contrasts beautifully with the spicy and sour kimchi flavors, and makes for a surprising and bold taste sensation. If you ferment it for too long, the sweetness of the fruit all turns into acidity and you lose the dramatic contrast.

Timeframe

3-5 Days.

Vessel

1-quart/1-liter jar.

Ingredients: