Fruit kimchi

Fruit kimchi 2017-08-14T14:31:09+00:00

Project Description

Fruits, offered to Buddha, signify the result of meditation Autumn temple treat of fruit kimchi is macerated in sweetened vinegar.
Ingredient note: Vitamins in fruits and amino-acid from vinegar help release toxins from the body and recover energy

  • 100 grams Fuji apple or other firm, sweet apple (2 pieces per serving)
  • 100 grams Korean cucumber (1 piece for serving)
  • 120 grams Asian pear (1 piece per serving)
  • 100 grams mango (1 piece per serving)
  • 20 grams Red pepper
  • 20 grams Green pepper
  • 10 tablespoons rice vinegar
  • 7 tablespoons sugar
  • 2 tablespoons salt
  • 2 cups water
  • 3 Thai hot chili pepper
  • 25 grams pine nuts
  1. Cut apple to 1.5×1.5×2 centimeters. Remove seeds from cucumbers and cut to 1.5×1.5×2 centimeters. Peel pear and mango and cut to 1.5×1.5×2 centimeters. Add all fruits in a bowl.
  2. Make the fruit kimchi dressing by mixing together rice vinegar, sugar, and salt. Use half of the dressing to mix in the cut fruits from Step 1 and let rest for one hour.
  3. Add the other half of the dressing, along with water and Thai hot chili pepper, in a pot and bring up to a boil over high heat. Remove from heat and chill completely.
  4. Remove seeds from both red peppers and green peppers. Cut to 2-centimeter julienne.
  5. Drizzle 1 tablespoon of chilled dressing on marinated fruits and garnish with red and green pepper julienne and 1 gram of pine nuts per serving.

Fruit kimchi can be made a day ahead and refrigerated.