Pineapple Turmeric Ginger Sauerkraut - Full Instruction

[@YangsNourishingKitchen]

Printable recipe: www.yangsnourishingkitchen.com/pineapple-turmeric-ginger-sauerkraut/

[@suzanmiller558]

Because of digestive issues I need to jump on the sauerkraut wagon and this recipe looks like the one that will make it easier. Thanks

[@AnnieKeera]

Me too

[@waterbuoy1262]

Get with the chain.... digestive issues at the 'cell' level. Dried black beans , because its dried. sauerkraUT fermented. in ur| |inks-s gut flora and fauna. ferment.des-sication . power0xffgovoto'202e' fr**will**

[@blessisrael6455]

How has it turned out ? I’ve fermented every vegetable as well as apples, but never pineapple…..

[@carolexo7269]

I made this recipe! Sooooo delicious with the pineapple. It sat out for over a month, and then I tasted it, "Yep...time to jar it." Into the fridge, and I eat a little every day. Thank you very much ❤ To me, this golden recipe is precious!

[@sarahshe2239]

A huge thank you for this wonderful recipe 🙏🏽

[@YangsNourishingKitchen]

You are so welcome! Hope the longer version is helpful. 😊❤️

[@rayachrawach3886]

Thank you 🙏🏾 😊

[@waterbuoy1262]

Have 1 batch plain sauerkraut "brewing" in glass about 64 oz jar. Ditched the plastics I was using , something about fermentation using plastics not right. But love the looks of your recipe coming back shortly after finishing last batch. Had the idea tumeric plus the black pepper and pineapple. See you have already done that! So healthy looking with black pepper and tumeric. W/O pepper might as well for go tumeric, shown to have thousands of times more curcumin. Also I bought a small scale for 2.5 to 3 percent salt per cabbage, or it came out bad. Big help. See u again. Water -Doug.

[@dragoncarver287]

Saw your recipe for pinapple kraut. Going to give it a try soon. Do you ever inocculate your new batch with brine from an older batch? This gets the fermentation going in hours instead of days. Also it makes it so you can use less salt if someone is struggling with too much salt in their diet.

[@blessisrael6455]

There’s a couple ways to ferment and reduce salt: one is using whey of freshly fermented kefir and another is using a vegetable starter which requires less salt; Using extra brine: the longer you wait to use the brine, the fewer probiotics you will have since bacteria need food to stay alive. It's best to use extra brine within a couple weeks to make more vegetables to ensure you’ll have lots of probiotics; AMOUNT OF BRINE TO REUSE: To start another quart or half-gallon jar of vegetables, use 1/2 cup of brine. To start a gallon jar, use 1 cup (or more) of brine. You'll need to add more salt, and add water to cover your vegetables, and then let them ferment again on your counter for the same amount of time as the recipe calls for.

[@KalvinMauveMusic]

I'm just off to the morning market in Taichung to get me a pineapple. Thank you .much love from a new subscriber.

[@devinfarrelly3768]

I’m so glad I found this delicious looking recipe. I think this will help me and my family eat more sauerkraut and enjoy it more. Thanks !

[@David-js6sl]

Recipe looks great, I’ll be trying this. Can this be done in a 2-3 week process too? I have heard people say that the longer you wait (4+ weeks) usually makes the taste very tangy. Thanks!

[@Ellalaroo]

Do you have to burp the bottles during the entire fermentation? Thank you

[@LauraBergum]

Thank you. ❤

[@neethewondercat]

Thank you🌟

[@dieuvo2700]

Thank you so much, Sister Yang for sharing your recipes ❤️ 😘 Happy New Year to You and your beloved family 🙏 ♥️ 🎆🎇🧨💐

[@yvonnehinchey5811]

May I ask where did you get that scale ?

[@azaleawin2398]

May i know how to eat?

[@Helens.crochet.389]

Would it be possible to use crushed pineapple from a can?

[@YangsNourishingKitchen]

I have not tried, but I would think it can work, as long as your cabbage carries good amount of natural probiotic bacteria.

[@marklevi220]

I only measured 2% salt for the cabbage weight. (6.3lbs). Not cabbage and pineapple combined. I also used a whole pineapple. Will this significantly affect it?

[@YangsNourishingKitchen]

It's hard for me to estimate how much salt you used for the total amount of produce, based on your comment. So I would suggest that you do a taste test. If your mixture tastes deliciously to you and the saltiness is appropriate, I would say you are most likely good! The ratio I used is based on my preference and experience. Many other recipes for sauerkraut use 3 tablespoons of salt to every 5 pounds of produce. There is an acceptable range for your fermentation to not fail. Hope this makes sense.

[@umanaik2667]

I believe one has to use 2-3% salt to the weight of veggies or fruit used . U May want to add more or the brine won’t be appropriately acidic.

[@blessisrael6455]

You could always get a PH tester too to maintain the perfect acidity; vegetables should always be below 4.5. The lactic acid should bring the PH below 4.5 after 24-48 hours as it should show a higher reading first then go down….. ; )

[@terrycampbell5900]

do you think I could you can this recipe for longer storage. I have limited fridge space.

[@briank3940]

If you can it with heat, it will no longer have the probiotic properties.

[@terrycampbell5900]

thank you. that is very helpful info

[@blessisrael6455]

@@briank3940You’re referring to canning, right ? I’ve never canned and was wondering about that….. so with canning, vinegar is used which destroys the good bacteria so basically, there’s no way to preserve non-refrigerated fermented foods ? I’ve heard of people using 5 gallon buckets of sauerkraut but they keep it in their cold basement……

[@ChristianAustinite]

What kind of salt you're using.

[@waterbuoy1262]

No iodized salt is what I adhere to based on information. Sea or other kinds.

[@umanaik2667]

What’s the temperature of ur home ? 4-5 weeks fermentation outside would make it too sour , wouldn’t it ?

[@YangsNourishingKitchen]

In the low 20s celsius. It doesn't get too sour, but it has a chance to develop better flavour. I personally like how it tastes with a longer fermentation.

[@blessisrael6455]

That’s a long time (I wouldn’t ferment unless I had it at least up to 68 degrees in my room using an electric heater) and I say that because for most vegetables, culturing takes 6-7 days at room temp (there’s a few vegetables that culture in 2-3 days). When people culture longer than 7 days, they become too yeasty, the flavor changes, and you’ll lose some probiotics. When people ferment a long time, (3-6 weeks), this length diminishes probiotics as bacteria run out of food. It is still good but it’s less beneficial since bacteria is not as plentiful even though they’ll continue to ferment in fridge at a slower rate;

[@LubnaSiddiq]

Can I use canned pineapple?

[@YangsNourishingKitchen]

@@LubnaSiddiq I haven’t tried canned pineapple. Let us know how it turns out if you do! I would guess it works as well.

[@_BolHariBol_]

Can anyone tell me that can i just put it at room temperature without putting it into fridge😊? 🙏🙏

[@blessisrael6455]

They always have to be refrigerated or kept in a cold place;

[@mgtv5482]

From what I gather, your pineapple is roughly 30% by weight of the vegetables. Do the sauerkraut end up sweet or alcoholic because of the sugars in the pineapple? Thanks

[@YangsNourishingKitchen]

The sauerkraut is slightly sweet and really delicious as it balances the acidity. No it's not alcoholic. 😊

[@leelachakravarty3388]

Keep your hair away from food 😢

[@rodgerrodger1839]

Does it even occur to you to tie your hair back? Your arm is actually touching your hair when you're preparing the food. What is it with people online who hang their hair into their food they are cooking? It's just awful. It's in almost every video.