Pineapple Sauerkraut Recipe

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.