Fermented Pineapple Ginger Kraut

Instructions

1. In a large mixing bowl, combine the chopped pineapple, sliced cabbage, grated ginger, and sea salt.

2. Using clean hands, massage the ingredients together for about 5-10 minutes until the cabbage begins to soften and release its juices.

3. Pack the mixture tightly into a clean glass quart jar, pressing down firmly to ensure the liquid covers the vegetables. Leave about an inch of space at the top of the jar.

4. Place a small glass weight or a clean ziplock bag filled with water on top of the mixture to keep it submerged. This helps prevent mold formation during the fermentation process.

5. Cover the jar with a clean cloth or paper towel and secure it with a rubber band to allow air circulation but keep out dust and insects.

6. Let the kraut ferment at room temperature, away from direct sunlight, for 5-7 days. Check the kraut every day to ensure the vegetables remain submerged in the brine. If necessary, press the weight down to keep them underwater.

7. Taste the kraut after 5 days. If you prefer a tangier flavor, let it ferment longer. Once it reaches your desired taste, remove the weight, cover the jar with a lid, and store it in the fridge.

8. Your Fermented Pineapple Ginger Kraut is now ready to enjoy! Serve it as a flavorful condiment alongside grilled meats, salads, or simply as a tangy snack.