I have been wanting to add more ginger and turmeric to my diet because they are both such super powerhouses for nutrition. I often like to juice ginger and turmeric together, freeze in ice cube trays and use as ice cubes in water. This Pineapple Sauerkraut Recipe with Ginger and Turmeric is a great way to enjoy those benefits and support your digestion!
I saw some recipes floating around the web that combined pineapple with ginger and turmeric and I thought…wow!…that sounds like the perfect ferment. We are obsessed with fermented foods over here at Oh Lardy!
It is so easy to make any variation of sauerkraut recipe by just taking shredded cabbage and throwing a bunch of other delicious ingredients in there. We love all kinds: beet kohlrabi, traditional kraut, even coleslaw!
Does the topic of fermenting baffle you? We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide! Grab the eCourse and the guide here!
I didn't even really measure for this recipe, so use amounts that make sense to you! It will taste great no matter what!
- 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.