Pineapple Kimchi
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto•
December 2, 2024
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.
Ingredients (6)
Ingredients (6)
Instructions
Peel, halve, and chop pineapple (1) into small pieces.
If you are using the core as I did, be sure to cut that bit particularly small to maximize surface area which will allow the harder bits to ferment more effectively.
In a large bowl with the pineapple, add micro-planed garlic cloves (4 cloves), micro-planed ginger (1 knob) (i like a good amount but ~ equal amounts to the garlic used), fish sauce (3 Tbsp) (can swap with soy sauce or my fave - miso; if using miso, start with 2 tablespoons and add more if you want to taste), gochugaru chilli flakes (40 g), and thinly sliced green onions (3–4).
Give this a good mix (and adjust to taste here!) and you can start eating it almost immediately however it’s also delicious after fermenting for 2-3 days at room temperature (ensuring everything is below the brine).
Move to the fridge for long term storage
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