When I wrote my post on making kimchi at home, I promised I’d share this recipe soon for making pineapple kimchi. When I first saw this idea, I wasn’t sure what to think. The longer I thought about it though, I realized that the flavor profile has some similarities to the Mexican Chamoyada, which my family loves. Both are sweet, sour, and spicy and that combo is so addicting.
Making this kimchi is similar to making the standard kimchi, but easier because you just cut up a slightly ripe pineapple and mix with the spice mixture and you are done. I am planning to make this again soon as everyone loved it here. I also started thinking about making variations with not quite ripe mango, or maybe with granny smith apple. Some versions of kimchi use Asian pear or kiwi in the mix, so this doesn’t seem like a stretch. I personally think Granny Smith apple kimchi would be amazing. When I try it, I will let you know. 🙂
Since this is the first time I have made this, not sure how long it keeps in the fridge. I would imagine it is something you want to eat relatively fresh. Our jar is almost gone and it has been 10 days since I made it and it still tastes great.
Pineapple Kimchi
Ingredients
- 1 large pinepple use one that isn't fully ripe but is just starting to ripen for best results
- 4 scallions cut into 2 inch lengths
- 2 tbsp fish sauce
- 3 tbsp korean red pepper powder
- 2 tbsp peeled and rough chopped fresh ginger
- 2 garlic cloves
- 1 tsp korean salted shrimp optional, you just leave this out for pineapple if you want
- 1/2 tsp salt
Instructions
- Cut the rind off the pineapple after cutting off the top and bottom. Cut in half long ways and then cut those in half long ways until you have 4 long triangles of pineapple. Go along the long side and remove the core edge. Slice into bite sized pieces.
- In a small blender, combine the ginger, garlic, salt, fish sauce, shrimp if using, and red pepper powder. Blend until the ginger and garlic are pureed. If there isn't enough liquid to blend, add a tsp or two of water. Toss the scallions and pineapple with the pepper mix and place into a clean jar. Place into the fridge and eat anytime.