Tropical Cucumber Kimchi
Tropical Cucumber Kimchi with mango and pineapple. Adapted from Tasty Island ( pineapple kimchi), Mother In Law's Kimchi ( cucumber) and Cooking Hawaiian Style ( mango)
Ingredients
- 2 tablespoon Kosher Salt
- 2 English Cucumber
- 1 medium Pineapple not very ripe, peeled, cored and diced into 1” pieces
- 1 medium Green Mango peeled, sliced into 1-2” strips
- 3 Scallions green onion, root ends trimmed off, diced into small pieces
- Marinade:
- ½ Asian pear peeled, cored and cut into chunks
- 3 tablespoon Korean Red Chili Powder Gochugaru
- 1 ½ tablespoon Fish Sauce I love Red Boat
- 2 tablespoon Rice Wine Vinegar
- 2 teaspoon grated fresh ginger
- 4 cloves garlic minced
- 2 ½ teaspoon granulated sugar
Instructions
- 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.
- While the cucumbers are brining in salt, make the marinade.
- Place all marinade ingredients into a blender or food processor and blend until smooth.
- 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 refrigerator. That is if you don’t eat it all at once!
Notes
The Korean Red Chili powder ( gochugaru) and Fish Sauce are a must. The asian pear and rice wine vinegar are optional. I loved the flavor the added to the marinade. Rice Wine vinegar is not sake. You can find it in Asian sections of well stocked grocery stores. I use the unsweetened kind.
The cucumber, mango and pineapple should amount to about 3 lbs. If it is a little over or under that is just fine.