Pineapple Kimchi
Prep: 30 min
Ready: 2 days
16
condimentsgluten-freehealthyspicyveganvegetarian
Pineapple kimchi combines the sweetness of pineapple with the savory, spicy, and tangy flavors of traditional kimchi. This unique twist on kimchi enhances the pineapple's natural acidity, balancing it with salt and heat for a deliciously complex flavor profile. It's especially delicious in fried rice.
Ingredients
- 1.5 pounds peeled, cored, and cubed (1-inch) ripe pineapple
- 28 grams (3 tbsp plus 1 tsp) Diamond Crystal kosher salt
- 17 ounces coarsely grated white onion
- 11 ounces coarsely grated Korean radish or daikon
- 5 tbsp gochugaru (Korean chili flakes)
Instructions
- Put the pineapple in a large mixing bowl, sprinkle on the salt, and toss well. Let stand until the pineapple starts to give up some liquid, about 10 minutes. Add the onion, radish, and gochugaru and stir well.
- Transfer to a clean 2-quart glass jar. Use a spoon to push down on the mixture, so the liquid rises to submerge or nearly submerge the pineapple. Cover with plastic wrap, pressing it against the surface of the mixture, then add a small weight. Cover tightly with a lid and let it ferment at room temperature until it sours slightly, 2 to 4 days, burping the container after 3 days.
- After it's fermented to your liking, store it in the fridge for up to 6 weeks.