Posts Tagged ‘Fermentation’

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

 

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

 
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The Art of Wild Fermentation

At Finca Luna Nueva, besides my main focus on Tea and Biodynamics, I’ve also had the chance to engage in other interesting activities like making chocolate from cacao, collecting butterflies, hiking to and swimming in volcanic craters, and effervescing like a mad man! Pictured below is a series of ferments myself and the other interns have been brewing. The sensations are wild and the flavours sensational.

Left to Right
Oolong, Puer, Ginger Brown Sugar, Oolong-Gaunabana

Fruit and Vegetable Kimchi! Both outstanding sensations and flavour profiles. Of course, we used some on-farm ingredients like guanabana, coconut, and culantro in the fruit kimchi, and ginger, turmeric, and pepper in the regular kimchi.

The great Guanabana Mead!!

Pickled baby ginger. The two on the outside are a natural pink as a result of quality baby ginger from our farm. The one in the middle is coloured with Annatto, also from the farm.

The Classic Kraut. Green and Purple Cabbage.

Effervescent party at Finca Luna! One day, with enough tea production, we’ll have a signature Biodynamic Black Tea Kombucha available!

TLC