Golden Pineapple Kraut

🍍 Golden Pineapple Kraut 🥬

A vibrant, probiotic-rich kraut with pineapple, ginger, and turmeric.

📝 Ingredients /shopping list

• 🥬 White cabbage: 1000 g, finely sliced

• 🍍 Fresh pineapple: 250 g, cubed (1.5 cm)

• 🫚 Fresh ginger: 3 cm root, grated (unpeeled)

• 🧂 Salt: 30 g (2.5% of total veg weight)

• ✨ Turmeric: 1 tsp powder or 3 cm fresh, grated (unpeeled)

👩‍🍳 Method

1. Weigh & Prep ⚖️

   • Weigh cabbage and pineapple. Calculate 2.5% salt (for 1250 g veg, use 30 g salt).

   • Remove the top cabbage leaf (save for later). Finely slice cabbage (1.5 mm).

   • Cube pineapple (1.5 cm). Grate ginger. Do not mix with the cabbage yet.

2. Salt & Massage 🤲

   • Add salt to cabbage. Massage firmly with both hands until liquid appears (about 3 min).

3. Mix 🥄

   • Add turmeric, ginger, and pineapple. Mix gently until evenly coloured.

4. Pack 🏺

   • Pack mixture into a clip-top jar. Press gently (don’t squash pineapple).

   • Place reserved cabbage leaf on top and GU pot as a weight. Close jar (without rubber seal).

   • The cabbage should be always submerged in the liquid. If it is not, make 3% brine and top it up.

5. Ferment ⏳

   • Leave jar on kitchen worktop. Taste daily to monitor acidity.

   • Ready in about 3 days, when sourness and pineapple sweetness are balanced.

6. Store ❄️

   • When ready, replace rubber seal and refrigerate. Enjoy!

Notes:

• 🧑‍🔬 The kraut is best enjoyed fresh (1-2 weeks) and can be tasted daily to find your preferred level of acidity.

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