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(Fermented) This probiotic sauerkraut is loaded with flavours and anti-inflammatory health benefits from pineapple, turmeric and ginger. Fermented sauerkrauts are probiotic, nutrient-dense, good for digestion, and a natural way to preserve. Follow my simple foolproof technique to ferment cabbage the right way in order to achieve the best favour and health benefits.
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Pineapple-Turmeric-Ginger Probiotic Sauerkraut

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. 
Course Condiment, Side Dish
Cuisine German
Prep Time 1 hour 30 minutes
Ferment Time 42 days
Total Time 42 days 1 hour 30 minutes
Servings 4 quarts
Calories 317kcal
Author Yang
Cost $10

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

Calories: 317kcal