Cucumber Pineapple Kimchi

4-6
Servings
30-40m
Prep Time
0m
Cook Time
30m
Ready In


"It's not only about cucumber and pineapple but about green mango, scallions, garlic, ginger. Oh Yum! The sitting time on counter and in fridge is not accounted for in the overall time."

Original recipe yields 4-6 servings
OK
  • FOR MARINADE

Nutritional

  • Serving Size: 1 (436.1 g)
  • Calories 213.7
  • Total Fat - 1.6 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 4121.4 mg
  • Total Carbohydrate - 52.5 g
  • Dietary Fiber - 7 g
  • Sugars - 40.1 g
  • Protein - 3.1 g
  • Calcium - 65.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 51.7 mg
  • Thiamin - 0.1 mg

Step 1

Wash and trim the ends off the cucumbers. Slice in quarters lengthwise then into 1-inch pieces. Place in a stainless bowl and sprinkle with kosher salt. Let sit for 20 minutes. Rinse lightly then set to drain.

Step 2

While the cucumbers are brining in salt, make the marinade.

Step 3

Place all marinade ingredients into a blender or food processor and blend until smooth.

Step 4

Add the diced pineapple, mango strips, and diced scallion to the stainless bowl with the brined cucumber. Add in the marinade and stir until everything is well coated. Divide mixture between two pint ( 16 oz) sized mason jars, including any leftover liquid in the bowl and cover with lids. Let sit out in a cool spot at room temperature for 12 hours. Then refrigerate 24-48 hours before eating. Kimchi lasts 2-3 weeks in the refrigerator. That is if you don’t eat it all at once!

Step 5

Makes 4 cups

NOTE: Please use good quality fish sauce. I've bought some in the past that was so fishy that they've destroyed the dish. I thought it was the recipe itself, to later realize it was the fish sauce brands that were bad.


Tips & Variations


No special items needed.

Related

JostLori

Awesome!!! I knew just from the taste of the marinade that this was going to be great! Followed the recipe exactly, except I used my kimchi fermenter to get it going. The sweetness of the pineapple and mango really toned down the heat from the gochugaru, and in the future I'll add quite a bit more (because we like it spicy!). I'd also do a little less mango, to make it less sweet, or maybe use one that's barely ripe and still a little "green". This is a great recipe to play with - and we definitely will! Thanks for posting!

review by:
(8 Jul 2019)