Pineapple Turmeric Sauerkraut and Gut Shots

Ingredients

• 4 cups Hot Water
• 2 Tablespoons Sea Salt
• 1 Tablespoon Raw Apple Cider Vinegar
• 1 whole Cabbage
• ½ whole Pineapple, Chopped
• 1 Tablespoon Grated Ginger
• 1 Tablespoon Ground Turmeric

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Remove any wilted outer leaves from the cabbage, cut it into quarters, remove the core, and shred it finely into a large bowl.

2. Stir the sea salt into the hot water until fully dissolved, then let the brine cool to room temperature.

3. Add the chopped pineapple, grated ginger and ground turmeric to the shredded cabbage and mix well with your hands.

4. Pack the cabbage mixture firmly into a clean large glass jar, pressing down so it releases liquid, then pour the cooled brine over it so everything stays submerged.

5. Place a small weight or clean plate on top to keep the cabbage under the liquid, cover loosely with a cloth, and set the jar in a cool room away from direct sun.

6. Ferment for about 7 to 10 days, pressing the cabbage down daily and removing any scum that forms on the surface.

7. Once the kraut tastes pleasantly tangy, transfer it to the fridge with a lid on, where it will keep for several months.

8. For the gut shots, pour about a half cup of the brine from the jar into a clean bottle, add the raw apple cider vinegar, and stir well.

9. Serve the shots chilled in small glasses, about 2 ounces (60 ml) each, and keep the bottle refrigerated between servings.