Recipe: Pineapple Turmeric Mint Kraut
No matter the season, our favorite kraut is bright and flavorful. Especially in the middle of winter, there's no better reminder that yes, the days are in fact getting longer than a kraut with some seriously fresh flavors.
Bright yellow and totally fun, the combination of pineapple, turmeric and mint makes some of the liveliest krauts we've ever tasted. Pineapple adds a juicy tropical acidity. Turmeric brings not only its vidid yellow color to your ferment, but also (and more importantly) a complex earthy/gingery/citrusy flavor you'd normally expect from Indian curries. And the chopped mint lifts and brightens the whole thing.
It's important kraut tastes how fermented foods should make you feel. And when we eat kraut, we feel great--energetic and ready to start our day (or our evening). This Pineapple Turmeric Mint Kraut does the job and tastes great on its own or with countless dishes in need of a burst of energy.
- 1 head green cabbage
- 1 1/2 tablespoons kosher salt
- 1 cup pineapple, cut into matchsticks
- 1 tablespoon turmeric, freshly grated (or 1/2 tablespoon turmeric powder)
- 6 mint leaves, roughly chopped
Remove and discard any outer damaged or wilted leaves from the cabbage. Reserve one large leaf. Quarter the cabbage and remove the core. Cut remaining cabbage into thin ribbons.
In a large mixing bowl, combine your shredded cabbage and salt. Massage the salt into your cabbage for 8-10 minutes, cabbage will soften and release liquid. Add in pineapple, turmeric and mint. Toss to combine.
Pack the cabbage into your fermentation jar tightly using your hands and pressing down with your fist. Add all liquid released from the cabbage.
Trim the reserved cabbage leaf into a circle (you can use the base of jar or the lid as a guide). Place on top of the packed cabbage and then add the fermentation weight. You want the packed cabbage to be completely submerged when weighted. If liquid levels are low you can top with a brine by dissolving 1 teaspoon salt to 1 cup water.
Let ferment for 1 week at room temperature out of direct sunlight. Transfer finished kraut to jars and move to the refrigerator. Kraut will keep refrigerated for at least 2 months.