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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).