Go Back

Easy Fermented Pineapple Kimchi

A delightful blend of sweet pineapple and spicy Korean flavors, this easy kimchi recipe is simple to make and adds a flavorful crunch to any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 12 hours
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Korean
Calories: 45
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece ripe pineapple, peeled and chopped Ensure pineapple is ripe for the best sweetness.
  • 1 tablespoon salt Use non-iodized salt for better fermentation.
  • 2 tablespoons sugar Adjust according to pineapple sweetness.
  • 1 tablespoon ginger, grated
  • 2-3 cloves garlic, minced
  • 1-2 teaspoons Korean red pepper flakes (gochugaru) Adjust based on spice preference.
  • 1 piece green onion, chopped
  • 1-2 tablespoons fish sauce (optional) Add for extra umami flavor.

Method
 

Preparation
  1. Start by peeling and chopping your ripe pineapple into bite-sized pieces.
  2. In a mixing bowl, combine the salt, sugar, grated ginger, minced garlic, and Korean red pepper flakes. Stir until well-blended.
  3. Add the chopped pineapple to the bowl with the spice mixture. Use your hands to mix everything together, gently pressing down to release some of the pineapple juices.
  4. Stir in the chopped green onions. If using fish sauce, add it now.
  5. Transfer the mixture to a clean, airtight container. Press down on the mixture until submerged.
  6. Leave the container at room temperature for about 3-5 days, checking daily for the tangy aroma.
  7. Once fermented, store your kimchi in the refrigerator.

Notes

For the best flavor, enjoy fresh. This kimchi is perfect as a topping for rice dishes or sandwiches. Adjust fermentation time based on your taste preference.