Mixed fruit kimchi
Makes 800 g–1 kg
Easy
30 minutes“The internet told me that you can turn almost anything into kimchi, so I thought, what about fruit salad? And yes, it does kimchi! The fish sauce hits the sweet pineapple in the most pleasing, sweet-savoury way. Enjoy this as a braai condiment and, for goodness sake, gift it to others! This recipe was inspired by Emily Han’s delicious cabbage kimchi, which I discovered on thekitchn.com.” – Khanya Mzongwana
Ingredients
Method
- 4 garlic cloves, thinly sliced
- 1 ginger thumb-sized piece, peeled and cut into matchsticks
- 1 T brown sugar
- 2 T fish sauce
- 4 T sea salt
- ¼ cup water
- 3 T Korean red pepper flakes or gochugaru (available at most Asian grocery stores)
- 2 large pineapples, peeled and cut into 1 cm cubes
- 100 g gooseberries, halved
- 3 spring onions, diagonally sliced
Method
Ingredients
1. Place the garlic, ginger, brown sugar, fish sauce, salt and water in a bowl and stir into a smooth paste. Stir in the gochugaru.
2. Add the pineapple, gooseberries and spring onion and toss until the fruit is completely covered with the spice mix. Massage the fruit to allow the flavours to penetrate.
3. Pack the kimchi into four sterilised 400 g jars and press down so that the brine covers the top layer.
4. Seal the jars and leave to ferment on a shelf out of direct sunlight for 3–5 days. Check the kimchi daily, opening the lids once a day. Once fermented, refrigerate and enjoy within a month.
Find more preserve recipes here
Productions: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistants: Chevonne Fourie
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