Fermented pineapple kimchi is an exotic gastronomic journey with the invigorating notes of the tropics and the spiciness of Korean cuisine.
This recipe combines the sweetness of fresh pineapple with the zest of ginger and a subtle note of gochugaru.
Garlic and green onions are woven into the recipe, adding layers of flavor, and the fermentation process opens up a world of tart depth.
Serve it as an appetizer with grilled meats, add it to burgers or salads for a unique twist, or serve it as an appetizer with a sprinkle of toasted sesame seeds.
Contents
⏱ Cooking time — 15 minutes overall. Includes 15 minutes of preparation and cooking + 8-10 days, for fermentation.
🔪 Ingredients
For 4 servings:
- 1 fresh pineapple
- 2 garlic cloves
- 2 stalks of green onion
- 1 tbsp. fish sauce
- 8 g (2 tsp.) gochugaro
- 20 g (5 tsp.)ginger
- salt (2,5 % of the total weight of pineapple and water)
Extras:
- glass jars for fermentation
- Zip-lock bags or weights for fermentation
🥣 Directions
👉 Jump to Short Version of RecipePineapple preparation
Gently peel the pineapple from the rind. Then cut it into slices about 1 cm (0.39 inches) thick.
Preparation of spices and vegetables
Peel the 2 garlic cloves. Then slice each clove into thin slices.
Finely chop 2 stalks of green onion.
Peel and finely grate 20 g (5 tsp.) of ginger.
In a large bowl, mix the chopped pineapple, green onion and grated ginger.
Add 1 tbsp. fish sauce and 8 g gochugaru (2 tsp).
Mix all ingredients well in a bowl.
Pickling and fermentation
Take a clean jar for fermentation. You will need one 0.5 liter jar or 2 – 250 g jars. Put it on a kitchen scale and tare it.
Transfer the pineapple and spice mixture into it and add the chopped garlic.
Fill the contents of the jar with clean water so that the water completely covers the pineapple.
Next, you need to calculate how much salt you will need. Take 2% of the total weight of the pineapple and water. The formula for calculating this is: total weight * 0.02.
Add salt. To do this, it is advisable to pour the water from the jar into a bowl, add the salt and stir until dissolved, then pour back into the jar. After adding salt, it remains something to press the pineapples so that they are completely immersed in the brine and do not come into contact with the air. You can use special weights or a simple zip-lock bag.
If you use a bag, fill it with water, close it and place it on top.
Close the jar, but not too tightly. This is necessary for the gases to escape.
Every few days, open the lid slightly.
Leave the jar in a warm place for 8-10 days for fermentation. Then put it in the refrigerator and store it there.
🙋♂️ FAQ
What is Fermented Pineapple Kimchi?
It’s a unique twist on traditional Korean kimchi, using pineapple for a sweet, tangy flavor combined with the usual spicy, fermented taste of kimchi.
Can I use canned pineapple instead of fresh?
Fresh pineapple is recommended for the best flavor and fermentation, but canned pineapple (in juice, not syrup) can be used as a substitute.
How long does it take to ferment Pineapple Kimchi?
Typically, it takes about a week to ferment at room temperature, but this can vary depending on the ambient temperature.
Is this kimchi very spicy?
The spiciness can be adjusted by the amount of gochugaru (Korean red pepper flakes) used. You can reduce or increase it based on your preference.
Can I make this recipe without fish sauce for a vegetarian version?
Yes, you can omit the fish sauce or replace it with a vegetarian alternative like soy sauce or miso paste.
How do I know when the kimchi is properly fermented?
The kimchi is ready when it has a tangy, slightly sour smell, and the pineapple should still retain some sweetness.
How should I store the fermented pineapple kimchi?
Once fermented, store it in the refrigerator. This slows down the fermentation process and preserves its taste.
Can I use this kimchi immediately after preparing?
It’s best to allow it to ferment to develop the flavors fully. However, you can eat it right away if you prefer a fresher, less sour taste.
What dishes can I pair with pineapple kimchi?
It pairs well with grilled meats, rice dishes, or can be enjoyed on its own as a side dish.
How long can I keep pineapple kimchi in the fridge?
It can be stored in the refrigerator for several weeks. The flavor will continue to develop and become more sour over time.
Is there a substitute for gochugaru if I can’t find it?
If you can’t find gochugaru, you can use other types of chili flakes or powder, though the flavor profile will be slightly different.
How do I prevent mold from forming on my kimchi?
Ensure all utensils and jars are clean, and keep the kimchi submerged under the brine to prevent mold. If mold forms, discard the affected parts.
How will I know if my pineapple kimchi has gone bad?
Signs of spoilage include an unpleasant smell, mold, or a slimy texture. If any of these are present, it’s best to discard the kimchi.
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Fermented Pineapple Kimchi
Ingredients
- 1 fresh pineapple
- 2 garlic cloves
- 2 stalks of green onion
- 1 tbsp. fish sauce
- 8 g gochugaro
- 20 g ginger
- salt (2% of the total weight of pineapple and water)
Extras:
- glass jars for fermentation
- Zip-lock bags or weights for fermentation
Instructions
- Peel the pineapple and cut it into slices about 1 cm (0.39 inches) thick.
- Peel and slice the garlic into thin slices. Finely chop the green onion. Peel the ginger and grate it finely. Mix the pineapple, green onions, ginger with the fish sauce and gochugaru.
- Transfer the mixture to a tallow jar, fill with water, and add salt (2.5-3% of total weight). Press the pineapples so they are submerged in the brine, close the lid (not tightly), and leave in a warm place for a week to ferment.
