A Korean fermented food, fruit kimchi, is spicy, sweet, and healthy. This recipe is very simple to make for even a beginner fermenter.
1 quart mason jar with lid (this your fermentation vessel)
1/3 pineapple with juice
4 plums, pitted (my plums were very small)
1 pear, cored
1 apple cored
1 small bunch of grapes, seeds removed
½ cup cashews or other nuts
1 small bunch cilantro
1 to 2 fresh jalapenos, finely chopped
1 to 2 Serrano peppers, finely chopped (I used 2 red Serrano peppers but you can use another pepper)
1 leek or onion, finely chopped (I used an onion)
3 to 4 garlic cloves, finely chopped
3 tbsp grated ginger
Place all the fruit, vegetables, and nuts into a 1 quart mason jar. I mixed my fruit up well to ensure a good consistent flavoring through the entire jar. Pack the fruit in very tightly.
Add the pineapple juice to the jar to fill in all the gaps between the fruit. The pineapple juice should cover your fruit. The pineapple juice acts as a brine solution. The acidic nature of the pineapple juice will prevent extra scum from growing on top.
Place the lid on the jar and screw on the top. Place the jar in a temperature stable location out of direct sunlight. I left mine on the counter away from the stove.
The next day loosen the top to release the gas build up in the jar. You will see bubbles and hear a distinct spewing sound of the gases being released. The bubbles and gas build up indicate that the fermentation is occurring. Retighten the lid.
Repeat step 4 everyday for a week.
After 1 week open up the jar of the fruit kimchi and remove any scum. I did not have any scum on top, but yours might have scum on top. Enjoy your kimchi!
Store in the leftovers in the refrigerator. This ferment will last a long time in your refrigerator, probably 3 months.