Pineapple Turmeric Sauerkraut And Gut Shots Recipe

I turned bright pineapple and golden turmeric into sauerkraut and gut shots that blend tangy sweetness with probiotic, anti-inflammatory benefits and add an unexpected twist to my fermented foods lineup.

Ingredients

• Green cabbage: crunchy, fiber rich, low cal, feeds good gut bacteria, mildly sweet
• Fresh pineapple: sweet, juicy, vitamin C, natural sugars, adds tart sweet brightness and enzymes
• Turmeric: earthy, anti inflammatory curcumin, strong color, helps digestion, needs black pepper sometimes
• Ginger: zippy, aids nausea and digestion, spicy warmth pairs sweet or sour flavors
• Sea salt: draws out liquid, preserves veggies, provides minerals, dont overdo it
• Sauerkraut brine: salty, probiotic rich liquid, tangy, boosts gut shots with fermented bacteria
• Lemon juice: bright, acidic, vitamin C, balances sweetness and helps preserve flavor
• Honey or maple: natural sweeteners, add carbs and mouthfeel, choose raw for pollen benefits

Ingredient Quantities

• For the sauerkraut:
  • 2 lb (900 g) green cabbage, cored and thinly sliced
  • 1 cup (150 g) fresh pineapple, finely chopped (about 1 small pineapple)
  • 1 to 2 tbsp fresh turmeric, grated (or 1 tsp turmeric powder)
  • 1 tbsp fresh ginger, grated
  • 1 1/2 to 2 tbsp fine sea salt (approx 22 to 30 g, roughly 2% of cabbage weight)
  • 2 garlic cloves, minced (optional)
  • 1 tsp caraway seeds or mustard seeds (optional)
  • Pinch freshly ground black pepper (optional)
• For the gut shots:
  • 2 cups fresh pineapple juice (or 2 cups blended and strained pineapple)
  • 1/2 cup fresh turmeric, grated or juiced (about 3 to 4 medium roots)
  • 1/3 cup fresh ginger, grated or juiced
  • 1/2 cup sauerkraut brine (from your fermented kraut)
  • Juice of 2 lemons (about 1/4 cup)
  • 2 to 4 tbsp raw honey or maple syrup, to taste
  • Pinch black pepper (helps turmeric absorption)
  • Pinch sea salt (optional)

How to Make this

1. Shred the cabbage thin, weigh it if you can, then sprinkle 1 1/2 to 2 tbsp fine sea salt over it (about 22 to 30 g, roughly 2% of cabbage weight). Let sit 10 minutes, then massage hard for 5 to 10 minutes until it softens and releases lots of liquid.

2. Mix in 1 cup finely chopped fresh pineapple, 1 to 2 tbsp fresh grated turmeric (or 1 tsp turmeric powder), 1 tbsp fresh grated ginger, 2 minced garlic cloves (optional), 1 tsp caraway or mustard seeds (optional), and a pinch of black pepper (optional). Keep massaging so everything gets coated and a bit more juice comes out.

3. Pack the spiced cabbage firmly into a clean wide-mouth glass jar or fermentation crock, pressing down so the brine covers the solids and there are no big air pockets. Leave 1 to 2 inches headspace at top.

4. Place a weight or a small jar filled with water on top of the cabbage to keep it submerged below the brine. If brine doesn’t fully cover, add a little salted water (1 tsp sea salt dissolved in 1 cup water) to top it off. Wipe rim clean and close with a lid or airlock.

5. Ferment at room temp (65 to 72 F is ideal) out of direct sun. Burp the jar once a day if using a regular lid. Start tasting after 3 days; typical ferment takes 5 to 14 days depending on temp and how tangy you like it. If you see white kahm yeast it’s fine, skim it off. If you see fuzzy mold or really off smells, discard.

6. When sauerkraut is to your liking, transfer to the fridge to slow fermentation. Reserve at least 1/2 cup of the sauerkraut brine for the gut shots and store kraut in the fridge where it will keep for months, but best eaten within a few months.

7. For the gut shots, combine 2 cups fresh pineapple juice (or blended then strained pineapple), 1/2 cup fresh turmeric (grated or juiced, about 3 to 4 roots), 1/3 cup fresh ginger (grated or juiced), 1/2 cup sauerkraut brine, juice of 2 lemons (about 1/4 cup), 2 to 4 tbsp raw honey or maple syrup to taste, a pinch of black pepper, and a pinch of sea salt (optional).

8. Blend everything until smooth and then strain through a fine mesh sieve or cheesecloth for a smoother shot texture. Taste and adjust sweetener or lemon if needed.

9. Chill the shots and store in a sealed bottle in the fridge. Drink 1 to 2 oz per shot, best within 3 to 5 days for the boldest fresh turmeric flavor.

Equipment Needed

1. Sharp chef’s knife, for slicing and trimming the cabbage and pineapple
2. Sturdy cutting board
3. Kitchen scale, to weigh the cabbage if you wanna be exact
4. Box grater or mandoline, to shred cabbage thin and grate turmeric and ginger
5. Large mixing bowl, to toss and massage the salted cabbage
6. Measuring cups and spoons, for pineapple, brine and spices
7. Wooden tamper or sturdy spoon, to pack the kraut down hard into the jar
8. Wide-mouth glass fermentation jar or crock with a lid or airlock
9. Blender plus a fine mesh sieve or cheesecloth, to blend and strain the gut shots

FAQ

Pineapple Turmeric Sauerkraut And Gut Shots Recipe Substitutions and Variations

• Green cabbage
  • Napa cabbage, milder and softer, use the same weight and slice thin — ferments faster
  • Savoy cabbage, crinkly leaves add texture, swap 1 to 1 by weight
  • Shredded carrot and fennel mix for a different crunch and sweetness, use about the same volume
• Fresh pineapple
  • Mango, similar tropical sweetness, chop or puree the same quantity
  • Apple plus a splash of apple cider vinegar for sweet acid balance, 1 medium apple plus 1 tablespoon vinegar
  • Canned crushed pineapple or pineapple juice concentrate, reduce any extra added liquid slightly
• Fresh turmeric
  • Ground turmeric, about 1 teaspoon powder for 1 tablespoon fresh grated, add a pinch black pepper and a little oil to help absorption
  • Turmeric paste or golden paste, use roughly equal volume to fresh grated
  • Dried turmeric plus extra grated ginger if you miss the fresh bite, adjust to taste
• Sauerkraut brine
  • Unpasteurized pickle brine, same salty tang and live cultures, use same volume
  • Whey from plain yogurt, mild tang and probiotics, substitute in equal amounts
  • Apple cider vinegar with a pinch sea salt if you need acidity but not live cultures, use sparingly to taste

Pro Tips

1. Weigh the cabbage if you can and aim for about 2 percent salt of its weight, it really makes a difference in texture and safety. If you dont have a scale, eyeball until the cabbage looks glossy and gives off a lot of juice when you squeeze it hard, not just damp.

2. Turmeric stains like crazy, so wear disposable gloves or use a dedicated cutting board and stainless bowl. If you still get stains, rub with lemon juice and a sprinkle of baking soda or a little rubbing alcohol right away, it usually lifts the color.

3. Keep everything submerged, no exceptions. Use a glass weight or a small jar inside the fermentation jar, check daily and push anything poking up back under the brine. If the brine level drops, top up with a little salted water instead of plain water so you dont dilute the salinity.

4. For the gut shots, blend then taste before you strain, and add sweetener little by little. Black pepper helps turmeric absorption so dont skip that pinch, and chilling the shots before straining makes them clearer and less pulpy.

5. Trust your nose more than the clock. A white film (kahm yeast) is usually harmless and can be skimmed off, but fuzzy mold or a rotten smell means toss it. When in doubt, err on the side of caution, especially if the texture is slimy or the smell is very off.