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…

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…