PINEAPPLE KIMCHI

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Pineapple Kimchi image

Provided by Food Network

Time 2h10m

Yield about 2 cups

Number Of Ingredients 8

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

Steps:

  • 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.

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