An addictive combination of sweet and spicy makes fruit kimchi a favorite dish on Pine Street. In Wild Fermentation, Sandor Katz describes how the sweet fruit melds with the sharp kimchi flavors, making for a surprising and memorable taste. I use his recipe as a guideline and modify ingredients based on availability of local fruit.
Fruit kimchi makes an invigorating breakfast, hunger-curbing snack, or guilt-free dessert. A deliciously evolving journey, the flavor changes the longer it ferments.
Like basic kimchi, I generously add gochugaru (Korean red pepper flakes) because the heat gets absorbed by the fermenting food. No need to add honey to this kimchi, it is suh-weet.
Like cucumber kimchi, fruit kimchi can be enjoyed within a couple days. And like sauerkraut, if stored in a cool place it can prolong summer fruit flavors into winter.