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…
Kimchi is a spicy Korean fermented vegetable pickle, and takes many different forms. Most commonly it will include Chinese cabbage, radish and onions, together with lavish amounts of garlic, ginger and chilli. I’m rather fond of spicy food, so this was a natural thing for me to try to make. I’ve done a couple of batches now, and the end results have been absolutely delicious – I can see that kimchi is going to become a regular staple in my diet.
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.