Pineapple Kimchi
Recipe for delicious sweet, sour, spicy fresh 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.
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