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–+ servings
Fermented pineapple kimchi in a glass jar with spices and fresh ingredients

Fermented Pineapple Kimchi

Transform juicy pineapple into a tangy, effervescent condiment that's equal parts sweet and spicy, perfect for summer gatherings or adding probiotic zing to your meals.
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Prep Time 30 minutes
Total Time 1 day
Course Condiment, Side Dish
Cuisine Asian, Korean
Servings 10 servings
Calories 20 kcal

Ingredients
  

Main Ingredients

  • 1 medium Fresh Pineapple Canned pineapple in juice can be used for a quicker option.
  • 3 cloves Garlic Adjust the amount for a milder taste.
  • 4 stalks Green Onions Chives can be substituted for a gentler taste.
  • 2 tablespoons Fish Sauce Swap with soy sauce or miso paste for a vegetarian alternative.
  • 2 tablespoons Gochugaru (Korean Red Pepper Flakes) Adjust the amount to control the heat level.
  • 1 tablespoon Ginger Ground ginger can be used in a pinch but may alter the freshness.
  • 2 teaspoons Salt One is for fermentation and the other is for brine.
  • 2 cups Water Filtered water is best for clear results.

Instructions
 

Preparation

  • Peel and core the fresh pineapple, then cut into 1/2-inch cubes or thin wedges. If using canned pineapple, drain and roughly chop.
  • Optional: Roast pineapple chunks on a baking tray at 425°F for 10-15 minutes for a deeper flavor.

Making the Brine

  • Dissolve 1 teaspoon of salt in 2 cups of filtered water.
  • Warm the water slightly to dissolve the salt, then let it cool completely.

Prepare the Spice Paste

  • In a blender or food processor, combine garlic, ginger, gochugaru, and fish sauce. Pulse into a coarse paste.

Salting the Pineapple

  • Toss pineapple cubes with 1 teaspoon salt and let sit for 10-20 minutes.
  • Drain gently if a lot of liquid is released, but reserve any juice.

Combining Ingredients

  • In a large bowl, gently combine the pineapple, chopped green onions, and the spice paste.
  • Taste the mixture for seasoning and adjust as necessary.

Packing the Jar

  • Transfer the mixture to a clean glass jar, pressing down to remove air pockets.
  • Place a fermentation weight on top to keep the pineapple submerged.

Fermentation

  • Cover the jar with a breathable cloth and let it ferment at room temperature for 24-72 hours.
  • Gently press down once a day to keep the fruit submerged.

Refrigeration

  • When fermentation is complete, close the jar and refrigerate.

Notes

Store fermented pineapple kimchi in a sealed jar in the fridge for 2-6 weeks. Use a clean utensil to scoop out portions.

Nutrition

Serving: 1gCalories: 20kcalCarbohydrates: 4gSodium: 380mgSugar: 2g
Keyword Fermented Pineapple Kimchi, Probiotic Condiment, Sweet and Spicy
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