pomelo kimchi
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto
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December 29, 2025
Delicious as a salad or slightly fermented and enjoyed a few days later, this pomelo kimchi maintains its bite and the flavours are phenomenal.
The main challenge depending on where you live will be finding a pomelo. Can other citrus work here? Ofc, however the beauty of the pomelo is that each segment/bit of pulp maintains its structure which may not be the case if you’re taking apart say a grapefruit or orange. But more power to you, so def try it out as I’m sure it’ll be delicious.
Ingredients (6)
Ingredients (6)
Instructions
Prepare the pomelo and break up the fruit into a large bowl; aim for a combination of larger segments and smaller bits but note that the fruit will fall apart a bit as you mix it up.
Add all remaining ingredients to the same bowl and mix it well. Eat this one immediately or decant into a jar and move it to the fridge for a low and slow ferment. Note that this won't be as briny as other kimchi varieties (so harder to keep everything below the brine) so it's best to eat this one more immediately (definitely within ten days in the fridge).
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