Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Fresh Fruit Kimchi
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 95
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 360 mg
Fresh kimchi made with fruit has everything going for it: it’s sweet, spicy and a little funky. Making it is also a great way to use up slightly underripe fruit. It’s good any time of the year, but I especially like to make it in the summer, when local peaches or melons (either honeydew or cantaloupe) are plentiful. When it’s not summer, peeled and diced Asian pear or Fuji apple (or a mix of the two) also works great. Make this right before eating for the brightest flavor, and double it if serving a crowd. On hot days, there’s nothing more refreshing.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 95
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 360 mg
Ingredients
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Directions
- Make the dressing: Using a rasp grater, grate the garlic into a small bowl. With the same grater, grate a small amount of ginger into the bowl (no more than 1/4 teaspoon). Stir in the gochugaru, fish sauce, vinegar and sesame oil. You can do this before cutting up the fruit.
- Make the kimchi: Put the fruit in a large bowl. (If you are using melon, save the seeds and squeeze the juice from the seeds into the bowl with the fruit.) Pour the dressing over the fruit and mix together until all the pieces are evenly coated in the seasonings.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Cook’s Note
Fruit kimchi is a great way to minimize waste in the kitchen. It’s probably why watermelon rind kimchi is a common summer kimchi in Korea. To make it, cut the watermelon rind into cubes, then salt it thoroughly, using about 1 tablespoon for 4 to 6 cups of rind. Let sit for an hour before rinsing and mixing with the paste. Watermelon rind kimchi can be eaten right away or stored in an airtight container in the refrigerator for up to 3 days.
