Can I add unusual ingredients to kimchi (like fruit or different herbs) and still have it ferment correctly?

Question

Can you add unusual ingredients like fruit to kimchi? Find out if adding non-traditional herbs or fruits will affect how your kimchi ferments.

Answer 1

Yes, you can add unusual ingredients like fruit or different herbs to kimchi, but be mindful of their sugar content and potential impact on the fermentation process and flavor profile. Experiment in small batches to find the right balance.

Detailed Explanation:

Kimchi fermentation relies on lactic acid bacteria (LAB) converting sugars into lactic acid, which preserves the vegetables and gives kimchi its characteristic sour taste. Adding fruits introduces more sugars, which can accelerate fermentation. This can lead to a more sour kimchi, and potentially a softer texture if the fermentation goes too far. Herbs, on the other hand, can add unique flavor dimensions without significantly altering the sugar content. When experimenting, consider the following:

1. Sugar Content: Fruits like apples, pears, or berries can be added in small quantities. Start with a small amount and taste the kimchi regularly during fermentation to monitor the sourness.

2. Herb Selection: Herbs like dill, cilantro, or mint can add interesting flavor notes. Use fresh, high-quality herbs for the best results.

3. Proportion: Maintain the core ingredients (napa cabbage, gochugaru, garlic, ginger, fish sauce/shrimp paste) to ensure proper fermentation. Unusual ingredients should complement, not dominate, the flavor.

4. Experimentation: Start with small batches to test the impact of new ingredients on the fermentation process and flavor. Document your recipes and results to refine your approach.

Pro Tip:

If you're adding fruit, consider adding a small amount of salt to the fruit itself before mixing it into the kimchi. This can help draw out some of the excess moisture and prevent the kimchi from becoming too watery during fermentation.