Fruit kimchi

Miij from Fruit & Supper's recipe for fruit kimchi with fall fruit

This base recipe can be applied to all sorts of vegetables. Eat it fresh or allow it to ferment for up to three days at room temperature.

Pear Kimchi. Really. It's delicious. Pear Kimchi - USA Pears

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Cucumber kimchi or ‘oi kimchi’ (오이 김치) is a summer staple side dish or ‘ban chan’ in my home! It’s light, refreshing, super crisp, and crunchy, and perfect to have with any meal.

Last night, I started off some fruit kimchi based on the recipe in the Wild Fermentation book. Ingredients-wise, it’s very much like a vegetable kimchi, but using fruit. In this one, there…

Get Pineapple Kimchi Recipe from Food Network

Fermented zucchini relish is simple and delicious. This salty, sweet, and tangy relish is a healthy, zero-waste, and no-cook option!

A traditional Korean side dish, kimchi has made its way into mainstream culture in a big way! This recipe has…

This post is sponsored by the makers of Ball® home canning products.​*