How to make Pineapple Kraut

Pineapple can successfully be added to sauerkraut.

Here are some suggestions:

1. Cabbage, salt, pineapple, jalapeño and mustard seeds
2. Cabbage, salt, pineapple, ginger and turmeric
   Use 15 – 20g salt per kg of vegetable.

 Method is the same as for any other sauerkraut i.e. shred cabbage, add salt and other
ingredents, massage. Pack into fermenting jar pressing down as you go to ensure no air
pockets. Weigh the mixture down and leave to ferment for 3-4 weeks. It is advisable to
use a good quality jar with airlock to avoid the need to open your jar to “burp” your
ferment. Good quality, low histamine sauerkraut should be fermented in an anaerobic
environment for some weeks. The ideal fermenting temperature is 18 – 22 degrees
celcius.