Ingredients
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1 small pineapple (about 600g prepared fruit), cut into bite-sized chunks
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2 tbsp sea salt
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3 cloves garlic, minced
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2cm piece ginger, minced
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2-3 tbsp gochugaru (Korean chilli flakes) - adjust to taste
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1 tbsp fish sauce (or soy sauce for vegetarian)
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1 tsp rice vinegar or apple cider vinegar
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1 tsp sesame oil
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2 spring onions, sliced
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1 tsp sesame seeds
Directions
- Prepare the pineapple: Cut pineapple into bite-sized chunks (about 2cm). Place in a colander over a bowl, sprinkle with salt, and toss to coat. Let sit for 30 minutes to draw out excess moisture.
- Make the marinade: In a bowl, mix garlic, ginger, gochugaru, fish sauce, vinegar, sesame oil, spring onions, and sesame seeds.
- Combine: Rinse the pineapple quickly under cold water to remove excess salt (don't overdo it - you want some salt remaining). Drain well and pat dry with a clean tea towel.
- Mix and ferment: Toss the pineapple with the kimchi marinade until evenly coated. Pack into a clean jar, pressing down to remove air pockets.
- Ferment: Leave at room temperature for 2 hours, then refrigerate. It's ready to eat immediately, but the flavours will develop more over the next few days.
- Storage: Keeps for up to 1 week in the fridge.
Recipe Note
This ferments much faster than cabbage kimchi due to the pineapple's sugar content. Eat it within a week - it's at its best when the pineapple still has some texture and hasn't gone too soft.
