Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

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From the Publisher Fruit Kimchi (See page 74 for complete process) A Tennessee neighbor of mine, Nancy Ramsay, spent many years living in Korea and told me about fruit kimchi. My method is improvisational, based on her description. The sweet fruit contrasts beautifully with the spicy and sour kimchi flavors, and makes for a surprising and bold taste sensation. If you ferment it for too long, the sweetness of the fruit all turns into acidity and you lose the dramatic contrast. Timeframe 3-5 Days. Vessel 1-quart/1-liter jar. Ingredients: 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 gingerroot 1 Pound/500 grams fruit such as berries and/ or plums, pears, grapes, pineapple + Juice of 1 lemon THE ART OF FERMENTATION FERMENTATION AS METAPHOR WILDCRAFTED FERMENTATION KOJI ALCHEMY THE WILDCRAFTING BREWER Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Customer Reviews 4.7 out of 5 stars 3,179 4.4 out of 5 stars 125 4.8 out of 5 stars 497 4.8 out of 5 stars 985 4.8 out of 5 stars 571 Price $21.85$21.85 $12.00$12.00 $18.69$18.69 $26.49$26.49 $21.80$21.80 MORE TITLES FROM CHELSEA GREEN PUBLISHING no data no data no data no data no data

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