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I have a classic cabbage kimchi post in the works right now. The same family that so graciously allowed me to post their Korean egg roll recipe also gave me their kimchi recipe.
The other day, I was watching The Mind of a Chef on Netflix and there was a lady making kimchi and she was adding pineapple to it and I thought, Wow! I bet that’s delicious. (I love pineapple. I even put it in my taco meat.)
(This is going somewhere, I promise. Somewhere delicious.)
So I wanted to look up exactly how she made her kimchi and I Googled, “Pineapple Kimchi.” And then the heavens opened up and I happened upon this recipe from Deuki Hong and Matt Rodbard. It isn’t cabbage kimchi with pineapple added, it’s pineapple INSTEAD of cabbage. OMG. How genius! My mouth immediately started watering. As an added bonus, these two guys have a cookbook out that is currently in my Amazon cart.
I did adapt the original recipe slightly. From my past experience with using gochugaru (Korean red pepper flakes), I knew that I need a bit less than any recipe calls for otherwise I feel overwhelmed by that flavor and can’t taste anything else. It’s kinda like salt, you can always add more but you can’t take it out. I also added a bit more sugar that the original recipe called for. I think this turned out perfectly for my palate. Also, I couldn’t find an Asian pear so I used a Bosc pear which I read is comparable and it turned out just fine.
Okay people, I already have plans to use this as an ingredient in future posts so you should get used to making it! Want to save this one for later? Pin it!
For the Marinade
- 1 pineapple cut into chunks
Add all marinade ingredients to a blender or food processor. Blend well. Scrape down sides and re-blend as needed to achieve the desired texture.
Coat the pineapple with the marinade and put it in a large glass jar. Refrigerate for at least 2 hours before serving.