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Cucumber Pineapple Kimchi

Here's how you make Cucumber Pineapple Kimchi
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  • Servings: 4-6
  • Prep: 30-40m
  • Cook: 0m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 2 tablespoons kosher salt
  • 2 cucumbers (English)
  • 1 medium (900 gram) pineapple, whole (not very ripe, peeled, cored and diced into 1” pieces)
  • 1 medium (336 gram) mango, whole (green, peeled, sliced into 1-2” strip, green mango means to use a mango that is not quite ripe)
  • 3 scallions, root ends trimmed off, diced into small pieces
  • FOR MARINADE
  • 1/2 Asian (90 grams) pear (peeled, cored and cut into chunks)
  • 3 tablespoons Korean Red Chili Powder (Gochugaru)
  • 1 1/2 tablespoons fish sauce (use good quality, refer to Note below)
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons ginger root (grated fresh)
  • 4 cloves garlic, minced
  • 2 1/2 teaspoons granulated sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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