My grandma insisted I add a whole apple to my kimchi brine, and after six months of ignoring her, I finally tried it and the flavor was way more complex.

She said it helps feed the good bacteria and adds a subtle sweetness, so I sliced a Gala apple into my last batch and the tangy kick was still there but with a deeper, almost fruity background note that my usual recipe never had. Has anyone else tried adding fruit to their ferments?

2 comments

2 Comments

logan26324d ago

Is it really that deep though?

charlie26923d ago

Man, this reminds me of the time my uncle tried to explain lawnmower engine theory at a barbecue.