Description
A vibrant and tangy fermented pineapple kimchi that combines sweet pineapple with spicy gochugaru and savory garlic and ginger.
Ingredients
Scale
- 1 ripe pineapple, peeled and chopped
- 1 tablespoon sea salt
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1–2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (optional)
- 1 cup grated carrots
- 2 green onions, sliced
Instructions
- In a large bowl, combine the chopped pineapple and sea salt. Massage the salt into the pineapple pieces for a few minutes until they start to release their juices.
- Add the minced garlic, grated ginger, Korean red pepper flakes, fish sauce (if using), grated carrots, and sliced green onions to the bowl. Mix well to combine all the ingredients.
- Pack the mixture tightly into a clean glass jar, leaving some space at the top for expansion during fermentation.
- Cover the jar with a lid but do not tighten it fully. Leave the jar at room temperature for 2-5 days, tasting daily until it reaches your desired level of fermentation.
- Transfer the jar to the refrigerator to slow down the fermentation process once it’s reached the desired tang and spice.
Notes
This kimchi gets better over time. Feel free to adjust the ingredients based on your taste preferences, such as using less salt for sweeter pineapples or adding extra spice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 4g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: fermented, kimchi, pineapple, side dish, Korean, vegetarian, tangy