Pineapple Turmeric Kraut
Tripple Anti-Inflamatory Punch
You can eat the kraut and drink the juice, known as a gut shot.
You will need:
*½ pineapple including core (chopped)
*1 tbsp ground turmeric
*1 tbsp fresh ginger (grated)
*1 tbsp sea salt
*1 tbsp Sea Salt
*1 tbsp Raw Apple Cider Vinegar
*4 cups purified water
I used my large fermentation jar with airlock for this project. I wanted ample juice and kraut. You can put the kraut into several mason jars or look into a large fermentation jar with airlock: here. There are so many options these days. Explore and try some out!
I used my food processor to shred the whole head but you can easy do this with a kitchen knife. I used a extra large bowl to get everything mixed well.
I am only using a half a pineapple but please use the core! Cut into 1/2 inch squares or chop small.
Add the cabbage, pineapple, turmeric, ginger (chopped or grated on a microplane), and salt. Massage. PUT ON GLOVES the turmeric will stain your hands. Or you can use a macerator to puns a bit after you mix with a spoon. Let rest for at least 15 minutes. The juices will start to flow out of the mixture.
Next tightly pack into your jar(s) of choice. Mix your brine. Pour your brine over. I have been reading lately about the benefits of leaving your kraut to ferment for 4 weeks. 4-10 days does produce a fermented product but to further let it ferment for 4 full weeks allows for the kraut to go through three full stages of bacterial growth (beneficial bacterial growth). The kraut must be oxygen free which is why I am using the airlock system this time. If you are not do the general 7-10 day kraut. Your kraut will still be full of Leuconostoc mesenteries (first stage).
Please drink the juice for gut health! I have read others even add it to champagne or mix into cocktails!