I love this sauerkraut recipe, as it still has hints of sweetness from the pineapple, which balances the overall tartness of the sauerkraut. It’s full of prebiotic bacteria. Add a tablespoon or 2 to your meals - your gut will thank you for it. I have it for lunch piled on top of grainy bread slathered with avocado, and a boiled egg.
- 350g fresh pineapple
- 650g cabbage
- 1 tbs apple cider vinegar
- 1 tbs Himalayan salt
- Using the 4mm grating disc, grate the pineapple and the cabbage. Tip into a bowl and stir through the vinegar and salt. Let sit for 10 minutes.
- Using your hands, a potato masher or the end of a rolling pin, crush the mixture until it starts to release it’s liquid. The more you crush the better.
- Pack the mixture (juice and all) SUPER TIGHTLY into sterilised glass jars, ensuring all the solids are submerged in the liquid. Leave about 3cm of space at the top to allow the sauerkraut to bubble away.
- Leave to ferment at room temperature away from sunlight for 1-3 weeks, depending on how “sauerkrautish” you would like it to be. Taste test along the way to get an idea of the flavours that develop during this time.
- You’ll need to “burp” the jars every day or so to release the carbon dioxide that will build up – if you don’t, chances are it will explode! I place the jars in a bowl, as sometimes the sauerkraut bubbles out of the jars – this stuff is ALIVE! Push the contents below the surface of the liquid if need. If yeasts form on the surface, scrape them off and remove any discoloured pieces.
- Once you have finished the fermenting phase, you can store the sauerkraut in the fridge for several months.