- 1 fresh pineapple - 2 garlic cloves - 2 stalks of green onion - 1 tbsp. fish sauce - 8 g (2 tsp.) 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
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.