Comments on: Pineapple Sauerkraut Recipe with Ginger and Turmeric

By: Mark

Mark — Mon, 10 Aug 2020 11:40:26 +0000

So you have to leave it for 4-6months? Is that how long it takes ? Looking at getting into fermented food making. Been buying it but now I want to make it.

By: Rich

Rich — Thu, 06 Jun 2019 14:24:00 +0000

Marshal leave it in a cool dark space. Refridge is to slow the ferment down.
After 3 months the ferment comes close to stopping. From then on the flavor mellows out and it gets less crispy. I have Mrs it sitting on counter for a year and everyone said it is great

By: tlk

tlk — Sun, 28 Apr 2019 17:07:15 +0000

Can you make this with sauerkraut that is already sauerkraut?

By: Karen D Stern

Karen D Stern — Mon, 28 Jan 2019 17:12:25 +0000

This is my favorite fermentation recipe. I have made it several times and always like to have some in the fridge.

By: Marshall Reagan

Marshall Reagan — Mon, 25 Dec 2017 22:00:52 +0000

How can you store fermented foods if you do not have enough refrigerator space?

By: Billy

Billy — Mon, 17 Jul 2017 18:31:01 +0000

Turmeric and Ginger really are powerhouses of nutrition! I can’t imagine how great it can be for your stomach when you include probiotics from sauerkraut, ginger, AND turmeric! Thank you for sharing this recipe! I really want to try this at home.

By: Samantha Teague

Samantha Teague — Sat, 12 Mar 2016 03:01:54 +0000

This looks scrumdiddlyumptious! I’m definitely sharing this one with the AIP folks, it will add some excitement to the restricted diet. 🙂