Begin by peeling and slicing the fresh pineapple into 1 cm thick rounds, ensuring they’re uniform for even fermentation.

Thinly slice the garlic cloves and chop the green onions into bite-sized pieces. Grate the ginger finely.

Combine the sliced pineapple, garlic, green onions, grated ginger, fish sauce, and gochugaru in a large bowl. Toss gently until well-coated.

Transfer the mixture into clean fermentation jars, packing it tightly without crushing the ingredients.

Fill the jars with clean, filtered water until all ingredients are submerged. Add salt, ensuring it’s 2% of the total weight.

Ensure all ingredients are submerged under water, then close the lids loosely to allow gases to escape.

Place the jars in a warm, dark place (68°F-75°F) for 8-10 days, checking periodically for bubbles.

Once fermentation is complete, transfer the jars to the refrigerator to slow down the fermentation process.