15-Minute Pineapple Kimchi Anyone Can Make

Pineapple kimchi is a refreshing twist on traditional kimchi, combining the bold flavors of fermentation with the natural sweetness of pineapple. It’s sweet, spicy, tangy and full of flavor. The pineapple adds a natural sweetness that balances the heat from chili flakes and the tang from fermentation. It’s crunchy, juicy and refreshing perfect as a side dish in wraps or even on toast, If you love kimchi but want to try something different. This fruity version is a must plus it’s packed with good bacteria that are great for your gut.

Cooking Video

A funny Story

I’m so excited to share my experience making this super tasty pineapple kimchi! I’ve always loved the bold flavor of kimchi—it’s strong, spicy, and full of life.

At first, I actually planned to make mango kimchi, but the mangoes were just too good. I thought I’d save a few, but once I started eating them, I couldn’t stop. I mean, let’s be honest—who can resist sweet, juicy mangoes in summer?

The next day, I opened the fridge and realized… I had eaten them all! 😉

Why I love this Kimchi

That’s when I spotted a pineapple sitting there, almost calling out “Try me!” And that’s how this pineapple kimchi came to life. It’s a must-try! First of all it’s really easy to make. You can adjust the spice level to suit your taste. You can enjoy it fresh or let it ferment at room temperature for 2–3 days both ways taste amazing just a bit different and honestly you should try both It’s that good!

Lets make it….

Pin

Print

15-Minute Pineapple Kimchi Anyone Can Make

Recipe by Arti Rout

0.0 from 0 votes

Course: SidesCuisine: koreanDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking time

5

minutes

30

300

kcal

Total time

15

minutes

Pineapple kimchi is a refreshing twist on traditional kimchi, combining the bold flavors of fermentation with the natural sweetness of pineapple. It’s sweet, spicy, tangy and full of flavor.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 pineapple

• 6 green onion

• 4-5 pod crushed garlic

• 1 inch crushed ginger

• 2 tbsn soy sauce

• 3 tbsn gochujang chili powder

Directions

• We’ll start by cutting the pineapple and green onion, You can cut them in any shape you like but don’t make them too thin otherwise they’ll become too soft after fermentation.
• Now in a large bowl add the chopped pineapple, green onion, ginger, garlic, gochujang chili and soy sauce.
• Mix everything well then transfer it to a clean glass jar, Let it ferment at room temperature for 2–3 days or longer if you like a stronger flavour after that store it inside the fridge.
• For a visual reference you can watch our video linked above.
• Enjoy😋

Nutrition Facts

• Total number of serves: 1
• Calories: 30kcal
• Fat: 0g
• Sodium: 121mg
• Carbohydrates: 7g
• Sugar: 4g
• Protein: 1g
• Vitamin A: 405IU
• Vitamin C: 20mg
• Calcium: 12mg

Try more Vegan Recipes :

• 

  Vegan Egg Free Omelet

  Cooks in 35 minutesDifficulty: Medium

  A vegan omelette made with tofu is a delicious, egg-free alternative, packed with protein and flavor. You can customize it with your favorite seasonings and toppings.

  1 vote 5.0 Cuisine: vegan
• 

  Sabudana Khichdi

  Cooks in 30 minutesDifficulty: Easy

  Sabudana Khichdi is a light and satisfying Indian dish made with soaked tapioca pearls (Sabudana), peanuts, and mild spices, often enjoyed during fasting or festivals like Navratri. Topped with fresh coriander and a squeeze of lemon, it’s a comforting and easy-to-digest meal.

  1 vote 5.0 Cuisine: Indian