Pineapple-Daikon Kimchi

Ingredients

• 1 medium daikon radish, peeled and cut into ½-inch cubes (about 1 pound)
• 1 medium DOLE^® Tropical Gold^® Pineapple, skin and core removed, cut into ½-inch cubes
• 2 teaspoons kosher salt
• 4 green onions, sliced
• 3 garlic cloves, minced
• 1/3 cup Korean-style red pepper (gochugaru)
• 1 teaspoon grated fresh ginger
• 1 bag DOLE^® Spinach, optional

Directions

1. Toss radish, pineapple, and salt in a large bowl. Let stand at room temperature 30 minutes or until about ½ cup liquid forms in bowl.
2. Stir onions, garlic, pepper, and ginger in a small bowl; toss with pineapple mixture until well coated. Cover and refrigerate at least 2 hours or up to 1 week. Makes about 8 cups (about 6 cups after marinating more than 24 hours).
3. Serve over a bed of DOLE^® Spinach, optional.

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