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- 1 1-qt wide-mouth glass jar with lid, sterilized
- 1 small glass jar with lid (4 oz or 8 oz), sterilized (NOTE: Jar should be narrow enough to fit inside rim of 1-qt jar.)
- Prepare brine: In a large bowl, dissolve salt in water.
- To bowl with brine, add bok choy. Place a large plate on top to keep bok choy submerged. Set aside at room temperature for 4 to 8 hours.
- Add remaining ingredients to a large bowl. Drain bok choy and add to bowl, using hands to gently combine. The salt will begin to pull water out and pineapple will release juice. Once you have approximately ½ cup liquid at bottom of bowl, transfer to a 1-qt jar.
- Using your hands or a tamper, gently press mixture down to release liquid and remove air pockets, until mixture is submerged, leaving 2 to 3 inches headspace between kimchi and jar rim.
- Place a follower, such as a cabbage leaf, silicone mat or sterilized ceramic weight, on top of kimchi mixture to keep pieces submerged under the liquid while kimchi ferments.
- Fill a small jar with water and seal tightly with lid. Place small jar inside 1-qt jar on top of follower to keep mixture submerged. Place in a shallow bowl or baking sheet to catch any overflow and cover with a clean tea towel.
- Let ferment for 2 to 3 days in a cool place away from direct sunlight, checking daily to make sure kimchi is still submerged and pressing down on weight to release more liquid as needed. Fruit kimchi should taste mildly tangy once it’s fermented but not strongly alcoholic. Once fermented, remove weight and follower. Seal tightly with a lid and refrigerate for up to 3 weeks.
- Serving Size 1/4 cup
- Calories 65
- Carbohydrate Content 9 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 0.5 g
- Sodium Content 300 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g