Pineapple Kimchi

This vegan kimchi is tangy and spice with bursts of sweet pineapple pieces. This simple condiment is always worth the wait when made from scratch.

This is the first time I have added pineapple to my kimchi and I have to admit it tastes absolutely incredible! I don't know why I have not thought of doing it before. This is definitely not a traditional Kimchi recipe, but it certainly is delicious!

The addition of the pineapple adds a refreshing and sweet tropical’ flavour to the dish – if you love the sweet and spicy flavour combination or both pineapple and kimchi I know you will LOVE this recipe.

I love fermented foods such as kimchi, sauerkraut and miso as they offer health benefits and add amazing flavours to almost any dish.

WHAT IS KIMCHI?

Kimchi is a spicy, fermented cabbage dish which is a staple in the Korean culture and is typically eaten with every meal. The history goes back to ancient times and is a collective term for vegetables that have been salted, seasoned and fermented.

WHAT DOES THIS PINEAPPLE KIMCHI TASTE LIKE?

It is spicy, tangy, punchy and sweet.

WHAT EXACTLY IS FERMENTATION?

It is a simple process where carbohydrates are converted into an acid or alcohol which involves live bacteria and can result in higher yields of the good bacteria – probiotics!

WHAT ARE THE HEALTH BENEFITS?

Just like sauerkraut and other fermented foods, it provides microorganisms that promote gut health and improve digestion.

It can also help with IBS and aid healing any gut abnormalities.

It helps stabilise blood sugar levels, aid weight loss and may help improve skin conditions.

HOW LONG DOES IT KEEP

It will keep in the refrigerator for at least 3 – 4 weeks or longer.

HOW DO YOU KNOW IF THE KIMCHI HAS GONE BAD

Mould will form and will have a sour smell.

BEST WAYS TO ENJOY KIMCHI

• add to fried rice and veggies to make a delicious kimchi fried rice.

• add to bibimbaps – like this recipe

• add to any veggie or buddha bowls

• add to your sandwiches

• with savoury pancakes

• add it to your tofu scramble breakfast

• as a side to any Asian dish

• or enjoy by the spoonful.

PINEAPPLE KIMCHI

This vegan kimchi is tangy and spice with bursts of sweet pineapple pieces. A perfect side to any Asian dish.

Total time: about 36 hours or more

INGREDIENTS

• 1 head Chinese, napa or savoy cabbage, roughly chopped (about 700 – 750g)

• 4 tbsp sea salt

• 6 cups filtered water

• 120g fresh pineapple, peeled and chopped into small cubes

• 1 grated carrot

• 2 spring onions, chopped

• 25g gochujang paste

• 1 tbsp soy sauce

• 1 tsp grated ginger

• 1 clove garlic, grated or finely chopped

INSTRUCTIONS

BEFORE YOU START:

Make sure you are working on a clean surface. Sterilise the utensils and the jars you will be using with boiling water. Make sure your hands are thoroughly washed and clean throughout the whole process to prevent any bad bacteria entering the fermenting process.

1. Chop the cabbage and rinse well before placing them into a large bowl, along with the water and salt and pressing the leaves down to submerge. Place a plate/ bowl on top of the cabbage to weight down and to ensure the cabbage is fully submerged.

2. Let it sit for 30 minutes. This process helps soften the cabbage leaves and draws out moisture.

3. After 30 min wash your hands and turn the cabbage leaves over facing the opposite direction. Place the plate/ bowl back on top and let is sit another 30 min before repeating the process. Repeat this process 4 times.

4. Once the process has been repeated 4 times, drain the cabbage but reserve 1 cup of the brine (soaking water) back. Rinse the cabbage and place it back into the mixing bowl.

5. Next, add the carrot, pineapple pieces, spring onion, gochujang paste, soy sauce, garlic and ginger and mix thoroughly with a clean utensil or clean hands.

6. Transfer the cabbage mix to your sterilised jar along with all the liquid in the mixture. Press the cabbage down to make sure all the vegetables are submerged in liquid. If you the mixture does not have enough liquid add a bit of the brine and press down again. Ensure there is as little air between the leaves as possible. Don't fill the jar all the way to the top. Make sure to leave some space in the jar.

7. Seal the jar with a sterilized lid and place the jar in a dark place at room temperature for 24 hours.

8. After 24 hours push the mixture down using a sterilised utensil and seal again. Let it set for another 24 hours before placing the jar in the fridge – If the kimchi is not fermented to your liking let it sit at room temperature for another 12 - 24 hours before transferring to the fridge. Open the lit each day during the fermenting process (to release the pressure and gasses from the fermentation) and press down the mixture with a clean utensil. The longer you ferment the kimchi the tangier and more intense the flavour will be.

9. Enjoy with your favourite meal and store the kimchi in the fridge!