Pineapple Kimchi

Name: Pineapple Kimchi
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: about 2 cups
Cuisine: asian
Ingredients: 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

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Level: Easy

Total: 2 hr 10 min (includes chilling time)
Active: 10 min

Yield: about 2 cups

Level: Easy

Total: 2 hr 10 min (includes chilling time)
Active: 10 min

Yield: about 2 cups

Ingredients

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1 large pineapple, trimmed, peeled and cut into 1-inch cubes

1 cup Kimchi Marinade, recipe follows

Kimchi Marinade:

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

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.