Recipe courtesy of Deuki Hong
Pineapple Kimchi
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- Level: Easy
- Total: 2 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 220
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 8 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1420 mg
- Level: Easy
- Total: 2 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 220
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 8 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1420 mg
Ingredients
Kimchi Marinade:
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Directions
- 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.
Kimchi Marinade:
- Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.
