Recipe for some Probiotics

Pineapple
Sauerkraut with Ginger and Turmeric

Yields 2

Ingredients

1.                    
1/2 to 1 whole cabbage, shredded or
chopped

2.                    
1 pineapple, cored and diced

3.                    
Ginger (I used about a 3 inch knob, cut
into chunks)

4.                    
Turmeric (2 tsp powdered turmeric.
Could sub for fresh turmeric as well)

5.                    
2 tbsp Sea salt

6.                    
Filtered water

7.                    
culture starter
or whey

Instructions

1.                    
Chop cabbage and add to large bowl with
sea salt. Toss.

2.                    
Peel and chop ginger. Add to cabbage.

3.                    
Peel, core and dice pineapple. Add to
cabbage mixture.

4.                    
Add turmeric.

5.                    
Toss well.

6.                    
Add culture starter or whey, if using
and toss.

7.                    
Pack into clean quart size mason jars.
Leave 1 inch of headspace.

8.                    
Fill with filtered water, if necessary.

9.                    
Be sure kraut is below the water line.
Use a weight if necessary.

10.                
Cap and leave at room temperature 5-7
days.

11.                
Taste and if it is to your liking,
transfer to the refrigerator and eat within 4-6 months.
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