Fruit kimchi from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

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Notes about this recipe

  • Eat Your Books

    Takes one week.

  • ywgttw on November 03, 2019

    This turned out really well. I used plums from the garden which needed using up. It was very straightforward and it has all the tang and kick of a plain kimchi but with a sweetness. The recipe says to eat it quickly to get the benefit of the fruit but to be honest ours is now weeks old and is still nice and sweet/sour, just the plums have gone very soft. Would make again.

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