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Pineapple Sauerkraut with Ginger and Turmeric

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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

Instructions
 

  • 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.