Fruit Kimchi Tasted

I tasted the fruit kimchi at the weekend – it was certainly interesting. It had all the flavours you would expect from a normal kimchi – garlic, ginger, chilli, and the sourness from the fermentation – but there was more there. It fizzed lightly on the tongue, and had a slightly alcoholic taste to it. That fizzing sensation reminded me of the home-made wines my parents used to make when I was a kid if you got to taste them whilst they were still fermenting.

An odd sensation overall, but not unpleasant. I’m not entirely sure what kind of food it would go with. Cold roast chicken springs to mind as a likely candidate. I need to experiment a little here, I think.


Related Posts

Fruit Kimchi

Fruit Kimchi

Last night, I started off some fruit kimchi based on the recipe in the Wild Fermentation book. Ingredients-wise, it’s very much like a vegetable kimchi, but using fruit. In this one, there’s pineapple, apples, pears, plums, grapes, coriander and a handful of cashew nuts, together […]

Fried Tempeh with Kimchi

Fried Tempeh with Kimchi

Lunch today was slices of tempeh, fried in a little coconut oil, and served with a healthy dollop of kimchi on the side. All home-made fermented foods, and utterly delicious.



2 thoughts on “Fruit Kimchi Tasted”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.