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Spicy Pineapple Kimchi

Spicy Pineapple Kimchi: Your New Favorite Flavor Adventure

Discover a vibrant fusion of sweet and spicy with this Spicy Pineapple Kimchi, a quick and easy vegetarian-friendly recipe.
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Prep Time 20 minutes
Fermentation Time 2 days
Total Time 2 days 20 minutes
Servings: 4 cups
Course: Snacks
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kimchi
  • 1 medium Pineapple Choose ripe but firm fruit for the best results.
  • 1 medium Asian Pear Offers natural sweetness and moisture.
  • 2 tablespoons Gochugaru (Korean Red Pepper Flakes) Start with a moderate amount and adjust to taste.
  • 1 tablespoon Fish Sauce Provides umami depth; soy sauce works as vegetarian substitute.
  • 3 cloves Garlic Minced, adds a distinct punch.
  • 1 tablespoon Sugar Balances spiciness and acidity.
  • 1 tablespoon Ginger Minced, brings warmth to the mix.

Equipment

  • Blender
  • mixing bowl
  • spatula
  • glass jar

Method
 

Preparation Steps
  1. Trim the top and bottom off the ripe pineapple, peel the skin, and cut into 1-inch cubes.
  2. Blend the Asian pear, gochugaru, fish sauce, minced garlic, sugar, and minced ginger until smooth.
  3. Fold the marinade into the pineapple cubes, ensuring every piece is coated.
  4. Cover the jar loosely and refrigerate for about 2 hours to allow flavors to meld.
  5. Transfer to room temperature and ferment for 1-2 days, tasting daily.
  6. Once the desired tanginess is achieved, store in an airtight glass jar in the refrigerator.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 250mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 25mgCalcium: 2mgIron: 2mg

Notes

Store in an airtight glass jar for up to 2-3 weeks. The flavors will evolve beautifully over time.

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