One of us (ahem, Brian) loves pineapple. Maybe loves it more than is healthy. But of all things to love too much, it’s not a bad one. It is one of the tastiest and juiciest tropical fruits out there and I don’t think we’ve met anyone who isn’t fond of pineapple.
Pineapple can be very versatile – we’ve had it in desserts like pineapple rum cake, we’ve had it in savory dishes like salsas and ceviches. We’ve had cocktails and hot sauces made with it and have even made kimchi with pineapple. And we can’t forget our favorite fizzy drink – pineapple tepache!
So much can be done with this most awesome of fruits, of course we had to make sauerkraut with it. Pineapple’s sweet, tangy fizz is a nice complement to the crunch of cabbage and the zing of ginger.
Ground turmeric is added for its superfood qualities and its golden hue. The curcumin in turmeric is an antioxidant, is anti-inflammatory and helps aid in digestion, among a slew of other benefits. When you add it to a ferment you turn it into almost a kind of super-ferment and multiply all the health benefits that come with eating fermented foods.
Be sure to add cracked black pepper to make the curcumin in the turmeric more bioavailable.
This sauerkraut is not only good to add to chicken, pork or fish dishes, but it also looks pretty too!
|Prep Time:||15 min|
2. Add cabbage and salt to a large bowl and massage for 5-10 minutes. Using a pounder is also helpful.
3. It's ready when you squeeze it and it releases water like a wet sponge. This is now your brine.
4. Mix in turmeric, pineapple, ginger and black pepper.
5. Taste and add additional salt if desired.
6. Pack in a jar, pressing to remove air bubbles.
7. Place a follower (cabbage leaf) and a weight making sure to keep solids submerged in brine.
8. Put on a loose lid or airlock and place on a shelf out of sunlight to ferment.
9. Taste after 4-7 days, place in the fridge once the level of funk is to your liking.
10. Enjoy as a topping on sandwiches, meats, fish, or by itself!
* 1 Chopped pineapple (about 1lb)
* 1 TBS Ground or 2TBS fresh turmeric
* 1 TBS Salt
* 1-2 Pinches of fresh ground black pepper
* 1/2 Gallon mason jar