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Pineapple Kimchi Via Iceland!

Pineapple Kimchi Via Iceland!

  • Author: The Generalissimo


Units Scale
  • Kimchi Base:
  • 1 Korean pear-apple, peeled, cored and cut into chunks (if unavailable, use 1/2 a cored pear and 1/2 a cored apple)
  • 200g Gochugaru powder
  • 96g Fish Sauce (TFD endorses only Red Boat 40 North brand)
  • 6 Garlic cloves, peeled and smashed
  • 110g sugar
  • 30g ginger paste
  • ***
  • 1 very ripe pineapple, peeled, cored and cut into medium-sized chunks
  • Goya-brand red pickled peppers, finely sliced
  • fresh mint leaves, cut into chiffonade for garnish


  1. Measure kimchi base ingredients into a blender and blend until smooth. If the paste is too thick, then you can add a bit of water.
  2. Add pineapple and pickled peppers. Cover with the kimchi base and refrigerate covered overnight. The next day, serve with mint leaves as a garnish.



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