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First, find yourself a jackfruit at Finca Luna Nueva!
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wow, pura vida
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Beautiful biodynamic jackfruit from Finca Luna Nueva
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Alright, here’s the ingredients for this spectacular fruit-based Kimchi.
See below for quantities. Machete optional.
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This is a mixture of 1 cup water, 2 tbsp flour, 1/4 cup sugar, and annatto seeds for colouring. This thick paste makes for a great fruitchi consistency.
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Mixing in the annatto for colouring
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Natural colouring – literally.
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Half an onion, 5 garlic cloves, half a hot chili pepper, and 3 inches ginger
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slicing up the fresh jackfruit
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I like to cool down the flour/sugar/water paste with ice before also adding to the blender
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the MIX (Jackfruit, pineapple, coconut, and guanabana) with almonds, culantro, 2tbsp salt, juice of one lemon, and three cinnamon sticks
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the MIX
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Combining the MIX with the onion-garlic-pepper-ginger-flour-sugar-annatto-water paste
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the SECRET – some left over fruitchi from our last batch to act as a starter
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Ready for pressing into a clean fermenting vessel
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Some might call it Art, others… Fruitchi
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Cover with a cheesecloth (or a cut pillow case) and remember to label your piece of Art!
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And the most important part of any kitchen project is a clean kitchen at the end!
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
INGREDIENTS
The MIX
a bunch of Jackfruit * (I only used about a quarter of what you see in the above picture)
pineapple
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!
TLC