This kimchi has an incredibly effervescent and fruity palate. And truth be told, we’re not entirely sure where all those fruity notes came from because there ain’t no fruit in it!
We’re chalking it up to our kickass kojified serrano chilli base and mother nature’s wily ways with wild fermentation.
This ferment reminds us of some pineapple and habanero kimchis that we were making back in California circa 2012.
It has a medium heat level, and for all its wonderful zingy qualities, is not overly acidic. Go figure. This ferment really feels like a celebration of summer brought about (somehow, someway) from the depths of a Tasmanian September.