Pineapple Turmeric Sauerkraut

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Here’s a fermented cabbage full of probiotic punch to boost your immune system. A snappy yellow color, pineapple flavor and crispy texture. Healthy and delicious!

Recipe Author: Beautiful on Raw

Preparation Time: 15 min

Serves: 2 cups

Ingredients (yields a 1-quart mason jar)

  • ½ head of cabbage, shredded
  • ½ cup of pineapple, chopped
  • 1 tsp ground turmeric
  • ½ tsp fresh ginger
  • 1 Tbsp sea salt
  • ½ Tbsp apple cider vinegar
  • ½ cup water


In a large bowl combine shredded cabbage, chopped pineapple, grated fresh ginger, and half of the sea salt. Massage with your hands for 3 to 5 minutes. Let it sit for 10 minutes. Add the turmeric and stir well. Transfer the mixture into a mason jar. Make a brine: combine warm water with cider vinegar and salt. Pour the brine over the cabbage. Cover the mason jar with a cotton towel and place in a cool, shaded place for 4 or 5 days. During fermentation, shake the mason jar each day. After 5 days place the cabbage in the fridge.

Serve cold.

Ingredients: green cabbage, pineapple, ginger root, turmeric, apple cider vinegar

Recipe Type: Appetizer