Makes 800 g–1 kg
Easy
30 minutes1. Place the garlic, ginger, brown sugar, fish sauce, salt and water in a bowl and stir into a smooth paste. Stir in the gochugaru.
2. Add the pineapple, gooseberries and spring onion and toss until the fruit is completely covered with the spice mix. Massage the fruit to allow the flavours to penetrate.
3. Pack the kimchi into four sterilised 400 g jars and press down so that the brine covers the top layer.
4. Seal the jars and leave to ferment on a shelf out of direct sunlight for 3–5 days. Check the kimchi daily, opening the lids once a day. Once fermented, refrigerate and enjoy within a month.
Find more preserve recipes here
Productions: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistants: Chevonne Fourie
