Cucumber Pineapple Kimchi

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.