No, there's a coding error that shows the fraction sign "broken" in the online version of the newsletter, although it's showing correctly in the mobile version and on the Substack app. I clarified it just next to the fraction, writing it out "one quarter cup" but if it's still not clear I will just remove the fraction or transpose it into tablespoons.
When I was an instructor at SF Cooking School I loved learning from my students, and it was Linda Shiue who suggested making tepache, a Mexican fermented pineapple drink, from leftover pineapple peels. The recipe is also in Spicebox Kitchen, so if you’re making David’s pineapple kimchi, definitely give tepache a try—it’s really refreshing and delicious!
Yum! It would be great if you could include the weight or volume of the pineapple. I buy that delicious fruit often, fresh but already cut into chunks…
Pineapples aren't easy to standardize but the normal weight of a whole pineapple is around 900-1100 grams - someone did a deep dive into how many chunks that'll yield here: https://www.howmuchisin.com/produce_converters/pineapple
This looks like a terrific recipe! But just FYI in case no one else has said: There's a minor but confusing coding/layout error in the email view. (The app version is fine.) There's no way to post a screengrab in these comments to show you, but have a look at the ingredient line for the gochugaru — the fraction is split, with the 4 dropping down to the second line, so it looks like "4 chili flakes."
Thanks for letting me know. I took a look and you're right, that it's ok on the app and on mobile but on desktop the fraction is split. I'll try to reframe it so it's clearer but I send a message to the tech team about it.
I normally dislike using recipe template tools, but people like them as they make the recipe easier to print.
Sounds delicious! My local BBQ place makes pineapple kimchi occasionally and I buy it by the quart whenever it’s available. Theirs is about equal parts cabbage and pineapple. Perfect on a pulled pork sandwich! I will absolutely try this!
I'm intrigued by pineapple kimchi. Pineapple is good for digestion and so is fermented food. I can see many opportunities to use this in the way we eat. We usually eat the cabbage type...which i buy from Trader Joe's. I had cucumber kimchi while in Hawaii, and it was outstanding! Thanks for the pineapple recipe! I just planted some tarragon, so thanks for the vinegarette recipe also!
I've made daikon kimchi which is very east and very good. (For some reason, the recipe disappeared from my website, though...) but there are recipes out there - but glad you have tarragon. The vinaigrette is a favorite around here : )
I tried making cabbage kimchi about a year ago and really enjoyed it. Plus I still have about a gallon jug of gochugaru to use, so I'll definitely try the pineapple recipe the next time I see one at my grocer.
Also, the timing of the tarragon vinaigrette recipe was perfect as I bought some fresh tarragon a few days ago for an asparagus tart and was trying to figure out what to do with the rest of it. I made the vinaigrette this afternoon and think it's great!
There was a restaurant on the second floor somewhere around 8th and western in los Angeles korea town who's specialty was Kim chi chigae they used a homemade kim chi that was flown in from korea intense!
Long time ago, I tried to make kimchi. I wore gloves so as not to contaminate the kimchi. Everything in the prep went well. I used a plastic snap-lid container to ferment the kimchi. What a disaster! The kimchi was spoiled!!! I still don't know what went wrong. Maybe the container wasn't completely sealed. Maybe I should have used a glass container? I've never tried again. This pineapple one, though really interests me. It seems so much simpler. And this time, I'll use those glass containers you show. So I have to sterilise the glass containers first, though? Thanks in advance.
I don’t know about using plastic as I’ve always used glass. I’ve never had it spoil but know that if you leave it out (the cabbage kimchi) too long it can get rather pungent. I generally sterilize the jar with boiling water but not sure if that’s required. But why not?
Chef Michael Gulotta included pineapple in the crawfish he served at MoPho in New Orleans (now closed). He called it a Bangkok Boil. It was a perfect ingredient. This sounds delicious.
Is there really no salt other than the fish sauce? That doesn’t seem enough for a lacto fermentation? I’d have thought
you’d end up with an alcoholic yeast fermentation with a high risk of mould. I don’t know why it would keep in the fridge for more than a couple of days.
The original recipe said it would keep for a few months but I didn't test that. Mine has been fine for a couple of weeks.
Fish salt is pretty salty. I just looked it up and one tablespoon has 1400mg of salt. I assumed both authors tested the recipe for keeping time, but I'll update here if I notice mine changing or becoming moldy.
That’s good to know. I make a lot of traditional - Napa cabbage- kimchi as well as other fermented vegetables. I really fancy the pineapple though and I’ll give it a go in the next few days. I’m thinking of having a second fridge installed to keep all the kimchi in. At the moment I have to be careful not to let the butter take on the taste of kimchi :-)
When I was a girl there was always a jar of kimchi in the fridge. Definitely not homemade, I wish I could remember the name, it was the only kimchi brand in the Bay Area when I was growing up. I’m not sure who ate it, but I know someone did if only because on several notable (and pungent) occasions the half empty jar would explode….a bad surprise and a mess to clean up. Mysteriously another jar always replaced it. Not sure that mold is the worst that can happen…..
I haven’t had an explosion of that sort - yet!! I made some cucumber kimchi a couple of years ago as an experiment. But I had it in screw top jars. I hadn’t realized that they had not really been venting gas and when I opened one it was like opening a shaken bottle of champagne. I had cucumber kimchi juice squirting all over the place. Fortunately I was opening it above the sink so most of the kimchi either went in the sink or on me :-)
I buy kimchi from a Korean shop here in Paris and theirs doesn't last very long. It doesn't get moldly, but it getting more acidic and stronger (not in a great way), but is delicious chopped up and added to fried rice. (Anything with visible mold on it, though, I toss or compost...)
This will become a staple for me. Thank you so much!
One cup of chiles ?
No, there's a coding error that shows the fraction sign "broken" in the online version of the newsletter, although it's showing correctly in the mobile version and on the Substack app. I clarified it just next to the fraction, writing it out "one quarter cup" but if it's still not clear I will just remove the fraction or transpose it into tablespoons.
When I was an instructor at SF Cooking School I loved learning from my students, and it was Linda Shiue who suggested making tepache, a Mexican fermented pineapple drink, from leftover pineapple peels. The recipe is also in Spicebox Kitchen, so if you’re making David’s pineapple kimchi, definitely give tepache a try—it’s really refreshing and delicious!
Yum! It would be great if you could include the weight or volume of the pineapple. I buy that delicious fruit often, fresh but already cut into chunks…
Pineapples aren't easy to standardize but the normal weight of a whole pineapple is around 900-1100 grams - someone did a deep dive into how many chunks that'll yield here: https://www.howmuchisin.com/produce_converters/pineapple
This looks like a terrific recipe! But just FYI in case no one else has said: There's a minor but confusing coding/layout error in the email view. (The app version is fine.) There's no way to post a screengrab in these comments to show you, but have a look at the ingredient line for the gochugaru — the fraction is split, with the 4 dropping down to the second line, so it looks like "4 chili flakes."
Thanks for letting me know. I took a look and you're right, that it's ok on the app and on mobile but on desktop the fraction is split. I'll try to reframe it so it's clearer but I send a message to the tech team about it.
I normally dislike using recipe template tools, but people like them as they make the recipe easier to print.
Sounds delicious! My local BBQ place makes pineapple kimchi occasionally and I buy it by the quart whenever it’s available. Theirs is about equal parts cabbage and pineapple. Perfect on a pulled pork sandwich! I will absolutely try this!
I'm intrigued by pineapple kimchi. Pineapple is good for digestion and so is fermented food. I can see many opportunities to use this in the way we eat. We usually eat the cabbage type...which i buy from Trader Joe's. I had cucumber kimchi while in Hawaii, and it was outstanding! Thanks for the pineapple recipe! I just planted some tarragon, so thanks for the vinegarette recipe also!
I've made daikon kimchi which is very east and very good. (For some reason, the recipe disappeared from my website, though...) but there are recipes out there - but glad you have tarragon. The vinaigrette is a favorite around here : )
I tried making cabbage kimchi about a year ago and really enjoyed it. Plus I still have about a gallon jug of gochugaru to use, so I'll definitely try the pineapple recipe the next time I see one at my grocer.
Also, the timing of the tarragon vinaigrette recipe was perfect as I bought some fresh tarragon a few days ago for an asparagus tart and was trying to figure out what to do with the rest of it. I made the vinaigrette this afternoon and think it's great!
There was a restaurant on the second floor somewhere around 8th and western in los Angeles korea town who's specialty was Kim chi chigae they used a homemade kim chi that was flown in from korea intense!
I love korean food
Long time ago, I tried to make kimchi. I wore gloves so as not to contaminate the kimchi. Everything in the prep went well. I used a plastic snap-lid container to ferment the kimchi. What a disaster! The kimchi was spoiled!!! I still don't know what went wrong. Maybe the container wasn't completely sealed. Maybe I should have used a glass container? I've never tried again. This pineapple one, though really interests me. It seems so much simpler. And this time, I'll use those glass containers you show. So I have to sterilise the glass containers first, though? Thanks in advance.
I don’t know about using plastic as I’ve always used glass. I’ve never had it spoil but know that if you leave it out (the cabbage kimchi) too long it can get rather pungent. I generally sterilize the jar with boiling water but not sure if that’s required. But why not?
Thanks. Always err on the side of caution, eh?
Liked your story, although I'm not a fan of so much asian. I do make and use the tarragon vinaigrette.
Wonderful idea! I love pineapple and also kimchi. Look forward to making this
Chef Michael Gulotta included pineapple in the crawfish he served at MoPho in New Orleans (now closed). He called it a Bangkok Boil. It was a perfect ingredient. This sounds delicious.
This kimchi addict is so grateful to you!
Is there really no salt other than the fish sauce? That doesn’t seem enough for a lacto fermentation? I’d have thought
you’d end up with an alcoholic yeast fermentation with a high risk of mould. I don’t know why it would keep in the fridge for more than a couple of days.
The original recipe said it would keep for a few months but I didn't test that. Mine has been fine for a couple of weeks.
Fish salt is pretty salty. I just looked it up and one tablespoon has 1400mg of salt. I assumed both authors tested the recipe for keeping time, but I'll update here if I notice mine changing or becoming moldy.
That’s good to know. I make a lot of traditional - Napa cabbage- kimchi as well as other fermented vegetables. I really fancy the pineapple though and I’ll give it a go in the next few days. I’m thinking of having a second fridge installed to keep all the kimchi in. At the moment I have to be careful not to let the butter take on the taste of kimchi :-)
When I was a girl there was always a jar of kimchi in the fridge. Definitely not homemade, I wish I could remember the name, it was the only kimchi brand in the Bay Area when I was growing up. I’m not sure who ate it, but I know someone did if only because on several notable (and pungent) occasions the half empty jar would explode….a bad surprise and a mess to clean up. Mysteriously another jar always replaced it. Not sure that mold is the worst that can happen…..
I haven’t had an explosion of that sort - yet!! I made some cucumber kimchi a couple of years ago as an experiment. But I had it in screw top jars. I hadn’t realized that they had not really been venting gas and when I opened one it was like opening a shaken bottle of champagne. I had cucumber kimchi juice squirting all over the place. Fortunately I was opening it above the sink so most of the kimchi either went in the sink or on me :-)
I buy kimchi from a Korean shop here in Paris and theirs doesn't last very long. It doesn't get moldly, but it getting more acidic and stronger (not in a great way), but is delicious chopped up and added to fried rice. (Anything with visible mold on it, though, I toss or compost...)
Just had another thought. I bet this would be great on top of Japanese-style curry as well. Could take the place of pickled ginger or pickled plum!