While there is one kind of kimchi that is most common, the name really refers a process which can be used on all kinds of fruit and vegetables. Not only does making pineapple kimchi preserve the fruit for later, it also adds a spicy, fermented flavor that’s so delicious it has to be tasted to be understood.
Ingreadient
- 1 large pineapple, trimmed, peeled and cut into 1-inch cubes
- 1 cup Kimchi Marinade, recipe follows
- 1/2 cup chopped Asian pear
- 1/2 cup coarsely ground gochugaru (Korean red chile flakes)
- 1/4 cup fish sauce
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 2 teaspoons minced ginger
Direction
- In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate 2 hours. This kimchi will keep up to 1 week, refrigerated--but honestly, it's not going to last that long.
- Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.
