Cranberry Kimchi

I couldn't help but kimchi cranberries because I was a bit tired of the typical fruit sauce variations. Having done a lot of kraut and kimchi experiments with all sorts of vegetables, it only made sense to try a fruit.

Kimchi Seasoned Chopped Cranberries

I stripped out all of the savory components so it would be centered on the cranberry flavor and more versatile. Technically closer to a kraut or hot sauce ferment, but kimchi sounds better.

Mashed Cranberry Kimchi Mix

The Needs

• 1 wide mouthed pint canning jar
• 1 potato masher or rolling pin and gallon zip top bag
• 300g fresh cranberries
• 7.5g salt
• 1T freshly grated ginger 
• 1t gochugaru (Korean chili pepper powder)
• Cranberry or orange juice as required

The following steps assume that you're familiar with this type of fermentation and understand how to maintain it. If you've never made sauerkraut or kimchi before, I strongly suggest trying Sandor Katz's recipe first.


The Process

• Rough chop cranberries and add to a large bowl
• Add salt, ginger and chili powder
• Mash the cranberries until they're all compressed and juices are flowing
• Compress the mash into a wide mouthed pint canning jar
• Make sure the liquid covers the solids
• If it doesn't, add a little juice, mix it with the mash and compress it back down until it does
• Allow to ferment for at least one month or until you're happy with the flavor

I hope this inspires you to consider fermenting all sorts of fruits in the kimchi fashion. As always, please share your experiments to keep the ideas bouncing.