While this recipe is technically a type of sauerkraut because it is made primarily of shredded cabbage, it has an almost Asian flavor that makes it perfect for serving atop a bowl of brown rice or soba noodles for a quick and healthy rice or noodle bowl meal. Because it contains a whole pineapple, many assume it will be sweet tasting, but depending on the amount of fermentation time, it tends to taste more salty than sweet. It still has a delicious pineapple flavor that works beautifully with the cabbage and carrots. And don’t worry if you’re not an onion fan: the onion is so mild that even people who don’t like onion will probably like this sauerkraut. While I found that I preferred the flavor after two weeks of fermentation time, you can vary it according to your taste, from anywhere between one week and a month. Chop the cabbage as thinly as possible to ensure it ferments sufficiently.
Ingredients
- In a large, clean 4-quart crock or a large glass or ceramic bowl, alternate layers of pineapple, cabbage, carrots, and onion until the mixture is approximately 1 to 2 inches from the top of the crock or bowl or until you have used all the ingredients. Push down the vegetables with your clean fist or a wooden spoon to release the juices as you go.
- In a pitcher or large measuring cup, dissolve the salt in the water, stirring if necessary to encourage the salt to dissolve. Pour the saltwater over the pineapple mixture until the ingredients are submerged, leaving a couple of inches of room at the top for the ingredients to expand.