Fruit Kimchi (Fruit-Chi)

Alright, here’s the ingredients for this spectacular fruit-based Kimchi.
See below for quantities. Machete optional.

This recipe is modified from Wild Fermentation and The Art of Fermentation by Sandor Ellix Katz




a bunch of Jackfruit * (I only used about a quarter of what you see in the above picture)
guanabana *
coconut *
(substitute for any fruit you have available and use as much as will fit in your fermenting jar)
1/2 cup almonds (or any nut)
Juice of 1 lemon *
1 bunch culantro, chopped *
2 tbps sea salt

Cut as you please and add in a big mixing bowl.


Blender mix
1/2 onion (I’m conservative with the onion; it’s a sharp flavour against the fruit)
5 cloves garlic (I always say, too much garlic is just enough garlic !!)
4 inches ginger (mas o menos) *
1 hot pepper (or to taste) *

In the blender she goes!


Flour Paste
1 cup flour
1/4 cup sugar or some sweetener substitute
2 tbsp flour
Annatto seeds* (the red rhambutan-looking thing)

Heat up the water and mix the flour and sugar in well. Let sit and cool. Once it has cooled, add it to the blender mix.


Starred ingredients (*) were harvested right off the farm at Finca Luna Nueva.

The pictures basically show how to do the rest. Interpret as you please!





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: