Pineapple Turmeric Sauerkraut and Gut Shots

You will also need 2 clean quart-sized or 1 half-gallon size mason jar(s) with lids and rings.

First make the brine in a medium sized bowl by combining 1 cup of hot water with half of the sea salt. Once the sea salt dissolves add the remaining water and the apple cider vinegar. Set this aside.

Shred the cabbage with a food processor or mandolin or chop with a knife. Add it to a big bowl. Chop the pineapple into small chunks and add it to the bowl with the cabbage. Add the grated ginger and remaining half of the sea salt to the bowl.

Massage the cabbage mixture with your hands for 5 minutes or until it starts to break down and become soft. Let it sit for 15 minutes in the bowl.

After the 15 minutes, the cabbage will become very soft and wet. If you squeeze it now, juice will come out. Add the turmeric to the cabbage. You can either mix it with your hands or a spoon. The turmeric could stain your hands and fingernails so you may want to use a spoon.

Pack the cabbage halfway into the mason jars if you are using two or halfway into the large mason jar if you are using one. Pour the brine into the mason jars, leaving about an inch from the top. Stir the brine and cabbage in the jar so it’s all combined. Loosely place a lid on the jar so gas can escape as fermentation takes place.

Set them on the counter for 4-7 days in a cool, shaded place. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon. Every day or two, shake the mason jar so the cabbage submerges under the brine and doesn’t develop mold.

After 4-7 days at room temp, place it in the fridge and serve cold.

Gut shots: The extra brine from the sauerkraut is the gut shot. Pour the extra brine into shot glasses and don’t forget to share with friends and drink to your health. Cheers!