This probiotic sauerkraut is an anti-inflammatory powerhouse! Enhanced by the flavours of pineapple, turmeric and ginger, fermented sauerkraut aids digestion, is nutrient-dense and so tasty.
Follow my simple foolproof technique to ferment cabbage the correct way in order to achieve the best flavours and health benefits.
Homemade Probiotic Sauerkraut
Lately I am incorporating this pineapple-turmeric-ginger probiotic sauerkraut into our meals often. Sauerkraut is a staple from winter to spring, when there isn’t a great selection of local vegetables available in the produce section. These are fresh in-season local cabbages I fermented last fall. But you could ferment your sauerkraut any time of the year you have cabbages on hand.
I use these probiotic sauerkrauts as a vegetable side to go with many meat entrees or sandwiches. Have you heard the story of the magic sauerkrauts? I love a story like this about the wisdom of our ancestors. But no matter how magical the sauerkrauts are, remember to eat in moderation.
How to Make Pineapple Turmeric Ginger Sauerkraut
My pineapple-turmeric-ginger probiotic sauerkraut is inspired by this recipe. However, I made a few modifications to address the following common questions.
Should I Add Vinegar in Vegetable Ferments?
Apple cider vinegar or any vinegar is not necessary in vegetable ferments. Instead, it could actually interfere with the growth of beneficial bacteria.
Do I Need to Add Water in the cabbage?
Cabbage is a self-brining vegetable, meaning it will release enough juice to cover itself. So water isn’t necessary in the recipe. I prefer not diluting the brine and end up with excess kraut-juice that isn’t popular in my house.
Precise Measurement is Important
I converted the amount of cabbage and pineapple to precise measurement in weight rather than using the number of cabbage and pineapple that vary in size. In order to ferment vegetables successfully, the ratio between the weight of vegetables and the salt is important. Too little salt, the sauerkraut will grow mold. Too much salt, the beneficial bacteria will not multiply. The ratio is also very important to the taste of the final product. We all want delicious, safe, probiotic sauerkraut that’s not overly salty in the end, don’t we? The perfect saltiness to me is 1 tablespoon salt to 2 pounds of vegetables for any flavour sauerkrauts I make.
Length of Fermentation for Probiotic Sauerkraut
I adjusted the amount of each ingredient and the fermentation time to achieve the best flavours. Not all vegetables are fermented the same way. Sauerkraut is one that requires longer fermentation time and the flavour will develop with age.
Black Pepper and Turmeric in Probiotic Sauerkraut
I added black pepper to increase the absorption of the curcumin in turmeric. If you don’t like the idea of black pepper in sauerkraut, you don’t have to add black pepper. Studies have shown that consuming black pepper with turmeric boosts the curcumin absorption. You can also eat this probiotic sauerkrauts with other dishes that contain black pepper and fat. Yes, eating fat with turmeric also boosts the absorption of curcumin.
Other Considerations for Sauerkraut Making
In addition, I talked about why I don’t use whey as a starter in vegetable ferments in my Wild Fermented Salsa recipe. I talked about what kinds of salt are best for fermentation in my fermented cucumber pickles recipe. I also have a super easy classic sauerkraut recipe with caraway seeds that includes an optional salt brine recipe if you need it.
Related: More Fermentation Recipes You Will Love
- Paleo Apple-Fermented Kimchi
- Keto Kimchi (Whole 30, GAPS, Paleo)
- Honey Fermented Garlic: A Natural Remedy for Cold and Flu
- 11 Important Things To Know for a Successful Kombucha Brew
- Kombucha Carbonation and Flavouring Tips: The Second Fermentation
- Injera (Fermented Ethiopian Teff Flatbread)
- Overnight Banana Spelt Pancakes: Fermented for Better Nutrition and Digestion
- Kefir Fermented Honey Thyme Sourdough Cornbread
- Fermented Cherry Tomatoes
- Fermented Hot Peppers
- Chinese Long Bean Recipe: Fermented Long Beans (酸豇豆)
- Fermented Watermelon Rind Salsa
- Sichuan Fermented Vegetables (四川泡菜)
- Fermented Cashew Cheese (Vegan, Probiotic)
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Pineapple-Turmeric-Ginger Probiotic Sauerkraut
Equipment
Ingredients
- 5 1/2 pounds cabbage, shredded
- 2 1/2 pounds pineapple, diced
- 4 tablespoons ginger, freshly grated
- 2 tablespoons turmeric powder
- 4 tablespoons sea salt
- pinch of ground black pepper (optional)
Instructions
- Mix the sea salt with shredded cabbage. Let it sit for half a day, until cabbage juice is released.
- Mix in all other ingredients.
- Fill the fermentation vessel, such as glass jars or crock, leaving an inch or two head space to the rim. Press down the mixture until the brine comes above the solid. You can use a weight, such as a plate (I use a bag of marbles) to hold the solid down. Cover the fermentation vessel with a lid to keep out the air. Use an airlock if you wish. Or you can use a fermentation lid that holds down the solid and keeps out the air at the same time.
- Put a plate under your fermentation vessel to catch over-flowing juice. Check regularly and press down the sauerkrauts if needed during the first 2 weeks, as the fermentation activity will generate a lot of air and push the cabbage and brine up and out of the container.
- Let the sauerkraut ferment for a minimum 4-6 weeks, in a cool and dark spot of the house, before eating. Sauerkrauts that are fermented for less than 4 weeks don’t taste very good. My preference is over 2 months.
- Once the sauerkraut reaches your desired taste, you can move them to cold storage such as the fridge or cellar. The sauerkraut will continue to develop flavours in cold storage. The longer they age, the better the taste. Sauerkrauts properly fermented will last for years.
Video
Notes
- In the video above, I made 1/4 of the recipe amount. 2 pounds of sauerkraut fits perfectly in a 1-quart jar. I have another video on YouTube with more detailed instruction for the full batch of sauerkraut.
- The perfect saltiness is 1 tablespoon salt to 2 pounds of vegetables for any flavour of sauerkraut I make.
- This is a self-brining vegetable ferment, as cabbage and pineapple usually release enough liquid to submerge themselves. In case you need more brine, see my classic sauerkraut recipe.
Nutrition
This is my first time. I am in the process of making this. I am using the silicone fermenting tops so I would not have to worry about burping. it has been a month and i decided to take a look. There was white stuff on it, and I freaked out thinking it was Kahm yeast. but it does not look like the Kahm yeast I have seen in my google searches. It does however look like a scoby like in Kombucha. Could this happen because of the sugar cause this? it seemed gelatinous, smooth, intact and floating. Just looking for a little guidance.
I love pineapple sauerkraut! I’m wondering that after keeping it for a while, will the taste become bitter due to pineapple as it contains high sugar ?
New to saurkraut, I have worked on this all day, and kept waiting for more brine to develop, after watching your video (again! Lol) I finally decided to just go ahead and add the rest of the ingredients and jar it, figuring I’d have to add your salt brine… but there was no need for it!! In fact I was very sad that I had leftover brine!! I packed it tight and made 1/2 the recipe. Hope I left enough space… not sure I got a full 2 inches. I’m not a big fan of sauerkraut, but know how good it is FOR me, so I’m really hopeful that this is as good as it sounds!! Thank you for a great recipe and clear instructions and video!! Can’t wait to try it!
You make a point about the importance of precise salt measurements, but you do not provide salt measurements in weight (grams) and you do not provide information on the type of salt you recommend. Table sale is about twice the weight of Crystal Diamond/kosher salt, so I am stuck on how much salt to use.
Please advise!
I typically use pickling salt for my kraut ferments. I bought some kosher salt at one point, but realized it has some anti-caking agents in it which can inhibit the ferment. As long as you are using pure salt, you should be good to use it. I haven’t tried it but would like to try some pink himalayan salt at some point. I am not yet experienced enough to know whether a fine grind or coarse grind works best.
My pineapple sauerkraut will be ready in 5 days! I’m so excited! I have a question about packing it in jars, is it tightly packed ? And what about all the brine- do I strain the kraut and then divide the brine between the jars? I’m sorry to ask so many questions but first timer here and I want it to be right! Thanks for your assistance!
Hi so I followed all of your directions….everything is mixed and in my fermenter crock. Question I did a 1/4 recipe like your video. Shredded cabbage and salted let it sit half day as recommended
There’s only about 2 tbsp of liquid in my bowl.
It’s packed in crock do I need to add more moisture or will that come on it’s own when it ferments.
This looks s my first time trying making sauerkraut.
Thank you
I usually get enough liquid to cover the vegetables. You should have sufficient amount in the beginning before fermentation starts. If not, make a little extra brine to cover the vegetables. The brine recipe can be found here: https://www.yangsnourishingkitchen.com/homemade-fermented-sauerkraut-caraway-seeds/
Just packed into the crock, my first fermentation of any kind. I tasted just a nibble of this raw and it was so fabulous , I can’t wait until the finished product! I will be sharing jars with my family who have different digestive, diabetic and inflammatory issues!
Now to make the salt water solution for the “ channel “ of my crock and put it in its spot in the pantry! Thanks so much for sharing this recipe! Im already planning to order a second crock for the winter months , I see kimchi and kefir in my future!
Hi.
Im going to try your recipe. I would like to know if I can use a regular mason jar and close the lid. What happens when the air wants to get out? Do I need a special jar?
I don’t have cold space in the house except for the fridge. Can I leave the jar in room temperature for several weeks if I cover it with a cloth to keep it dark?
Great recipe. Usually, my sauerkraut is done in about 10 days or less. Also, I go by percentage when using salt, which is 2.5% to 3% salt in sauerkraut recipes. For making kimchi, I used normal mason jars lids that I kept burping, then I got the airlock fermentation lids so I don’t need to keep burping them.
Sadly I can only give this recipe five stars, because of the ingredients and then the fermentation process; it should receive fifteen stars!
Can this be water bath processed and kept in the pantry?
You could, but it will kill off the probiotics in the sauerkraut.
If you happen to need additional brine to cover your kraut for this recipe, what would you recommend?
Check my caraway sauerkraut, I included an extra brine recipe there: https://yangsnourishingkitchen.com/homemade-fermented-sauerkraut-caraway-seeds/
Mine is currently fermenting and I have a silicone fermenting cap on it. When I open the jar I see loads of bubbles, but the silicone cap doesn’t seem to be filling up with air the way the lid over my kimchi jar fills up. Is there a problem with the fermentation? Also, I pressed the pineapples in possibly a little harder than suggested, and they released a lot of juice in the process – would this pose any issues? Thanks
I don’t have experience with the silicone cap you mentioned, so I can’t advise on it. The pineapple juice shouldn’t be an issue. But it’s best to massage the cabbage first and then add the pineapple in the end. This way you get nice chunks of pineapples in your final product. 😊
I actually just had finished fermenting the fermented food lab version of this recipe when I came across this one. I’m looking forward to trying this one as well. I’m still new to fermenting, can red cabbage be used instead with similar results or would it end up with a different taste or texture?
Yes, you can use red cabbage. The colour will be purple but the flavour won’t differ much.
So how much BLACK PEPPER or WHITE PEPPER would you you add to your fermenting jar? Should it be ground or whole?
Thank You.
Just a pinch of ground black pepper to taste if you like. :’)
Thanks. Noticed all your photos show whole [peppercorns. I know, for the photos.
Does it matter if it’s fresh or canned pineapple? I would normally use fresh but I’m afraid I won’t be able to find enough. I’m thinking approximately 3 fresh pineapples?
Thanks for the informative recipes/blogs!
As you are using plenty of fresh cabbage, I think canned pineapple should be fine too. Give it a try and let us know how it goes. I used probably 1 to 2 large pineapples, it all depends on the size. I have listed the weight of pineapple in my recipe – it’s the amount without skin and core. Good luck!
How did the canned pineapple go?
Hello,
This sounds soooooo good! I have a question for you though about the main fermentation period. You say,” in a cool and dark spot of the house”. I live in Florida and it stays pretty warm in my house. What do you think is the optimal(safe) temperature range to keep this? I am worried about mold, etc.
Thank you in advance! :)
Hi Ingrid, can you keep it somewhere in the low 20s? Like a basement? If you keep the cabbage and pineapple below the salt brine, you should be ok. Mold is visible to the eyes. If there is a problem, you will be able to see it.
To clarify this answer for Americans, “in the 60’s to LOW 70’s if you are using the F. temperature scale”.
Do you let the cabbage and salt just sit out on the counter? It’s not too hot here, so that’s what I’m inclined to do, as I do when soaking beans or grains the night before I cook them. Thanks for this lovely sounding recipe combining 3 of my favorite ingredients with cabbage!
Thank you, Laura! Yes, letting the cabbage and salt sit in room temperature will be fine.
I’ve researched fermented foods for several years now and done a lot of experimenting. I’m so excited about trying your recipes! I do believe these might be the BEST I’ve found anywhere. Thank you so much for sharing!
Hi Cinnamin! Thank you so much for your kind and encouraging words. I hope you find the recipe successful!
I absolutely love pineapple. The idea of making sauerkraut with pineapple sounds fantastic! I’ve always seen people adding spices and peppers and other things to make spicy sauerkraut, but I’ve never seen someone add something as adventurous as pineapple! I’m very excited to try this at home and I’ll have to check back with my results! Thank you for such an informative and helpful recipe!
Thank you, Billy! Although I am very pleased with this recipe, I can’t take credit for the idea of combining pineapple with sauerkrauts. Credits were properly given to the originator in the blog post above. :) However, I am with you, Billy, on loving the use and flavour of the pineapple! Pineapple is full of digestive enzymes – so functionally, this addition also works fabulously with fermented probiotic sauerkraut. There is so much in this combination (together with ginger and turmeric) that supports digestive health and the immune system! I will love to hear your results and more so have you share your knowledge as well!
looking forward trying this recipe. I like how you your process without over explaining. Thank you for sharing!
Oh, thank you for your kind words, Susan! I am so happy to share the favourites around here and hope you find the recipe successful!
I’m so intrigued by the process of fermentation but haven’t done anything, yet! I guess patience is not in my genes ;-) This pineapple turmeric ginger Sauer kraut looks good and I love the color. So refreshing!
Thank you Nicoletta! The days to weeks of waiting, depending on what I ferment is definitely the hardest. Then when I get to enjoy for months afterwards, the troubles were all forgotten :)