As a kid, I hated sauerkraut, but when you grow up in Lancaster, Pennsylvania, you eat it. When I discovered that food traditions in other parts of the state included pierogies and cheesesteaks, I felt slighted, but now, as an adult, I enjoy sauerkraut on the right occasion.
I’m not precisely sure what that will be for this dish, as I’m not sure what to call this mix of flavors. Hawaiian-German fusion?
The day we made it.
Anyway, here is how this pickley magic happens:
You’ll need one clean half gallon glass jar or two 1 quart jars, with lids, a large bowl, a spoon or rubber spatula, a Tbs measuring spoon, a knife and cutting board, and liquid measuring cup. Alternatively, you can eyeball the measurements.
- Head of cabbage, shredded
- 1/2 – 1 whole pineapple, chunked
- 1 Tbs fresh ginger (or a healthy squeeze from a tube of minced ginger)
- 1 Tbs sea salt
- Another 1 Tbs sea salt
- 1 Tbs raw cider vinegar
- 4 cups purified water
Start to finish, this takes about 25 minutes, including 15 minutes of doing nothing on your end.
- Combine cabbage, pineapple, 1 Tbs sea salt, and ginger in a bowl. Massage for 5 minutes (Wear gloves if doing this by hand!) to soften. Let rest for 15.
- Add turmeric and stir.
- Pack into your jar/jars.
- Heat 1 cup water and 1 Tbs salt. Once salt has dissolved, add apple cider vinegar and remaining water to make a brine.
- Pour brine over cabbage/pineapple mix.
- Loosely cover with a lid to allow air to escape. Place on a plate to catch any overflow that may occur. Place in a cool dark place and stir daily or every other day to inhibit mold.
In 4-7 days, enjoy!