Pineapple Sauerkraut with Ginger and Turmeric

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 Cabbage, whole
  • 1 Ginger
  • 1 Pineapple

• Baking & Spices

  • 2 tbsp Sea salt
  • 1 Turmeric

• Dairy

  • 1 Culture starter or whey

• Liquids

  • 1 Water, filtered

Found on ohlardy.com

Description

Ingredients

• 1/2 to 1 whole cabbage, shredded or chopped
• 1 pineapple, cored and diced
• Ginger (I used about a 3 inch knob, cut into chunks)
• Turmeric (2 tsp powdered turmeric. Could sub for fresh turmeric as well)
• 2 tbsp Sea salt
• Filtered water
• Culture starter or whey (if using)

Directions

• Chop cabbage and add to large bowl with sea salt. Toss.Peel and chop ginger. Add to cabbage.Peel, core and dice pineapple. Add to cabbage mixture.Add turmeric.Toss well.Add culture starter or whey, if using and toss.Pack into clean quart size mason jars. Leave 1 inch of headspace.Fill with filtered water, if necessary.Be sure kraut is below the water line. Use a weight if necessary.Cap and leave at room temperature 5-7 days.Taste and if it is to your liking, transfer to the refrigerator and eat within 4-6 months.