Tasty Pineapple Kimchi Recipe
A bold, sweet-and-spicy fermented side dish, this Tasty Pineapple Kimchi Recipe combines napa cabbage, fresh pineapple, garlic, ginger, and Korean chili flakes for a vibrant, probiotic-rich condiment that elevates any meal.
Ingredients
- 1 medium napa cabbage about 2–2.5 lb / 1–1.2 kg, chopped
- ½ cup coarse sea salt for salting cabbage
- Cold water for soaking and rinsing
- 1 cup fresh pineapple finely chopped or puréed
- 1 small carrot julienned
- 4 –5 scallions cut into 2–3 inch pieces
- ⅓ –½ cup Korean gochugaru red chili flakes, to taste
- 6 –8 garlic cloves minced
- 3 tablespoons fresh ginger grated
- 2 –3 tablespoons fish sauce or soy sauce/tamari for vegan
- 1 tablespoon sugar optional, adjust to taste
- 2 tablespoons rice flour slurry optional, for thicker paste
- 1 –2 tablespoons sesame oil optional
Instructions
Salt the Cabbage:
- Place chopped cabbage in a large bowl. Sprinkle evenly with coarse salt, tossing to coat. Add enough cold water to submerge. Let sit for 1½–2 hours, tossing every 30 minutes.
Rinse & Drain:
- Rinse cabbage thoroughly under cold water 2–3 times to remove excess salt. Drain well in a colander for 20–30 minutes.
Prepare the Kimchi Paste:
- In a bowl, mix pineapple purée, gochugaru, garlic, ginger, fish sauce (or soy sauce), sugar (if using), sesame oil, and rice flour slurry until a thick paste forms.
Combine Vegetables:
- Add drained cabbage, carrot, and scallions to the paste. Using clean hands or gloves, massage everything together until evenly coated.
Pack & Ferment:
- Tightly pack the mixture into a clean glass jar, pressing down to remove air pockets. Leave about 1–2 inches of headspace. Seal loosely.
Fermentation:
- Leave at room temperature for 1–3 days, tasting daily. Once it reaches your preferred tanginess, refrigerate to slow fermentation.
Notes
- Storage: Keep refrigerated for up to 3–4 months; flavour deepens over time.
- Tips: Pineapple speeds fermentation—check daily. Always keep vegetables submerged in their juices.
- Variations: Make it vegan with tamari, add extra chili for heat, or mix in daikon radish for extra crunch.