Pineapple kimchi

Pineapple kimchi

By
From
Poke
Serves
4
Photographer
Matt Russell

This sweet, spicy and tangy relish uses Korean chilli pepper powder, which packs a punch, so add slowly!

Ingredients

Quantity Ingredient
1 garlic clove, peeled and crushed
1 thumb-sized piece fresh ginger, finely sliced
35g fresh pineapple, blitzed in a blender or grated
2 teaspoons korean chilli pepper powder`
1 lime, juiced
1 tablespoon fish sauce
1/2 small pineapple, cut into 1 cm cubes
1 carrot, julienned

Method

  1. Combine all the ingredients, except for the pineapple and carrot. Taste and add more Korean chilli pepper powder if desired. Stir this paste through the carrot and diced pineapple and transfer the kimchi to a sterilised jar. The kimchi is ready to eat immediately, but will keep in the fridge for up to 5 days.
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