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 ginger zest and a subtle note of gochugaru.Serve this colorful sauce as a side dish to grilled meats, add to burgers or salads for a unique twist, or serve as an appetizer with a sprinkle of toasted sesame seeds.
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.