Fruit Kimchee- the best thing since sliced bread!

News Flash: Fermented foods are all the rage in the hippie world!

I got a good dose of healthy vibrant people this weekend at the Moab Contact Improv Jam in Utah. http://www.moabjam.com

Some highlights of this trip involved bonding with nature, dancing with gorgeous people (inside and out) and cooking in the communal kitchen. This dish was inspired and conspired by a combination of brilliance that transpired at the Jam.

The picture above is the delish Fruit Kimchee with Orchid, one of the contact dancers at the festival (the knee pads give her away).

Ingredients:

makes 8-10 servings

1 Banana

1 bunch Grapes (green or red)

1 Apple

1 Pear

1 bunch of Strawberries

1 Orange

2 Peaches

1/4 bunch cilantro

1/4 cup macadamia or cashew nuts

1 Jalapeno pepper (or less if you are super sensitive to spice)

4 cloves Garlic

1 inch Ginger

1/4 Onion

2 teaspoons of Salt

Cayenne to taste

1/4 cup coconut shreds (optional)

Directions:

1) Cut fruit into small pieces (slice bananas and strawberries, half grapes, cube peaches, apples and pears)

2) Stem Cilantro

3) Mince Garlic, Ginger and Onion

4) Add all ingredients together in a bowl and massage together with your hands. The salt will bleed the fruit and provide juice for the Kimchee to ferment.

5) Put in a jar, making sure to keep the lid loose and store at room temp for about 2 days (It will ferment faster if it is stored in a warm environment).

6) Kimchee will keep for 3-4 days in the fridge.

Recommendations:

This dish is awesome with salad- it tastes great with arugula and also with a little bit of chevre.