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Tangy and Sweet Fermented Pineapple Kimchi Made Easy Recipe

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★★★★★

4.4 from 57 reviews

A tangy and sweet fermented pineapple kimchi that combines the tropical sweetness of pineapple with the bold flavors of garlic, ginger, and Korean spices. This easy-to-make kimchi offers a unique twist on traditional recipes, featuring a refreshing balance of spicy, sour, and salty notes, perfect as a side dish or a flavorful addition to your meals.

Ingredients

Scale

Primary Ingredients

  • 1 medium Fresh Pineapple (peeled and sliced into thick rings)
  • 3 cloves Garlic (thinly sliced)
  • 4 stalks Green Onions (finely chopped)
  • 1 tablespoon Gochugaru (Korean red chili flakes, adjust to taste)
  • 1 tablespoon Ginger (grated fresh)
  • 3 tablespoons Fish Sauce (or substitute with soy sauce for vegetarian option)

Brine

  • 2 teaspoons Salt (2% of combined weight of pineapple and water)
  • Clean Water (enough to cover the pineapple in jar)

Instructions

  1. Prepare Pineapple and Aromatics: Peel the fresh pineapple and slice it into 1 cm (0.39 inches) thick rings. Peel and thinly slice the garlic cloves. Finely chop the green onions and grate the fresh ginger to prepare for mixing.
  2. Mix Ingredients: In a large mixing bowl, combine the pineapple rings, green onions, grated ginger, fish sauce (or soy sauce for vegetarian option), and gochugaru. Stir gently to blend the flavors without damaging the pineapple slices.
  3. Pack into Jar and Add Water: Transfer the pineapple mixture into a sanitized glass jar, packing it well. Cover the mixture completely with clean water ensuring it is submerged under the brine.
  4. Add Salt for Brining: Weigh the combined pineapple and water in the jar, then calculate 2% of this weight and add corresponding amount of salt. Stir gently or shake the jar slightly to dissolve the salt fully into the brine.
  5. Submerge and Seal: Press the pineapple gently to keep it submerged beneath the brine. Seal the jar loosely to allow gases to escape during fermentation.
  6. Ferment: Place the jar in a warm area between 65-75°F (18-24°C). Allow it to ferment for 8-10 days, checking occasionally to ensure pineapple remains submerged.
  7. Refrigerate: After 8-10 days fermentation, transfer the kimchi jar to the refrigerator to slow fermentation and enhance flavor development.
  8. Serve: Optionally, garnish with toasted sesame seeds before serving for added texture and aroma.

Notes

  • Adjust gochugaru amount based on your spice preference; start with less if you prefer milder kimchi.
  • Using fish sauce gives a traditional umami flavor; substitute with soy sauce for a vegetarian version.
  • Ensure pineapple is fully submerged in brine to prevent spoilage during fermentation.
  • Fermentation time may vary depending on room temperature and personal taste preferences.
  • This pineapple kimchi pairs well with grilled meats, rice dishes, or as a refreshing condiment.

Keywords: pineapple kimchi, fermented kimchi, Korean kimchi, pineapple side dish, fermented pineapple, spicy pineapple, vegetarian kimchi

Find it online: https://foodbylina.com/tangy-and-sweet-fermented-pineapple-kimchi-made-easy-recipe/