Japanese

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This vibrant pineapple kimchi combines the tropical sweetness of fresh pineapple with classic Korean flavors of gochugaru, garlic, and ginger. A versatile ferment that's ready to eat immediately or can be left to develop deeper, funkier notes over a few days, it offers a perfect balance of heat, umami, and fruity brightness. The recipe's adaptability allows for vegan variations using miso or soy sauce in place of fish sauce, making it accessible for various dietary preferences.

Pineapple Kimchi

kimchi 

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