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.