Fruit Kimchi

I love Sandor Katz's Wild Fermentation. I returned it to the library today but yesterday I tried the recipe for fruit kimchi. I didn't have any pineapple, grapes, pears or plums, but I used what I had on hand . . . results pending! (I did try some unfermented and it was very good.) I used two apples, a peach, a nectarine, 4 prunes and some raisins. I left out the cilantro, used bottled lemon juice and jarred garlic, and powdered ginger and chili. I also used cayenne instead of jalapenos, and the result was very spicy. Meanwhile I am trying to card and spin alpaca, reading library books, dreaming about next spring's container garden, and trying new food experiments. And one little tomato is starting to ripen! I know the plant will die before the flowers can become tomatoes, but I wonder what would happen if I took it inside? Also I am down to three radish plants, but the sweetpotatoes are doing well. If I get a harvest, what should I make out of them? Oven fries, fermented soda maybe?