Description
A lively and tangy pineapple kimchi that brightens up any meal with its refreshing flavors and probiotic goodness.
Ingredients
Scale
- 1 ripe pineapple, peeled and chopped
- 2 tablespoons sea salt
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1–2 tablespoons gochugaru (Korean red pepper flakes), adjust to taste
- 1 tablespoon fish sauce (or soy sauce for vegetarian version)
- 1–2 green onions, chopped
- A whisper of honey (optional)
- A pinch of warm spice like cinnamon (optional)
- 1 tablespoon toasted sesame oil (optional, adds richness)
Instructions
- Combine chopped pineapple and sea salt in a large mixing bowl, mixing well. Let sit for about 30 minutes.
- Mix the ginger, garlic, gochugaru, and fish sauce (or soy sauce) in a separate bowl until glossy and fragrant.
- Add the spice mixture and green onions to the pineapple, folding gently until every piece is coated with spice.
- Pack everything tightly into a clean glass jar, pressing down firmly so the brine rises and covers the pineapple.
- Seal the jar and let it sit at room temperature for 1 to 3 days, tasting daily until you reach the desired fermentation.
- Store in the refrigerator and enjoy within a few weeks.
Notes
If you want less heat, use less gochugaru. The process is forgiving, so adjust based on your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 6g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: fermented kimchi, pineapple kimchi, probiotic recipes, Korean side dish, healthy condiments