Fruit kimchi with cabbage can be prepared the same way as basic kimchi. It's important to ferment it for a shorter time because of the sugars in fruits that can quickly over ferment.
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Vessel: 1-quart/1-liter jar

  • 1 pound/500 grams napa cabbage, daikon radish, and/or other vegetables
  • Sea salt
  • 1 tablespoon rice flour (optional)
  • 2-4 tablespoons (or more!) gochugaru, Korean chili powder, and/or fresh or dried chilies
  • 1 bunch scallions or 1 onion or leek or a few shallots (or more!)
  • 3-4 cloves garlic (or more!)
  • 2 tablespoons (or more!) fresh grated ginger root
  • Juice of 1 lemon
  • 1 pound/500 grams fruit such as berries and/or plums, pears, grapes, pineapple

Fruit kimchi preparation

Coarsely chop the vegetables, but not the fruit or spices, and place in a bowl or pot. Mix a brine of about 2 cups/500 ml water and 3 tablespoons salt. Stir well to thoroughly dissolve the salt. Continue with the basic kimchi process (see kimchi recipe and the instructions for the paste). Add lemon juice to the spice paste. Use any kind of fruit. Peel if the skin is inedible or tough. Chop larger fruit into bite-size pieces. Leave small berries whole. Add nuts if you wish. Mix everything together well and pack into a jar. 

Ferment in a visible spot on the kitchen counter. Be sure to loosen the top to relieve pressure each day for the first few days. Enjoy fruit kimchi young and refrigerate after a few days to enjoy the sweetness of the fruit before it ferments away.

Timeframe: 3 to 5 days

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