Pineapple Turmeric Sauerkraut And Gut Shots

Pineapple Turmeric Sauerkraut and Gut Shots recipes. A crowd pleasing combination that is tangy, sweet and refreshing, anti-inflammatory and probiotic.

Wow do I have a treat for you!

Over the weekend I had a Kraut Party. A few of my friends came over and I showed them how to make their own sauerkraut. I’ve been persuading my friends to try making it themselves, so in order to give them confidence, I showed them how to do it. At the end of the day, they said it was so much easier to make than they thought and they drank all the gut shots. Mission accomplished!

For the Kraut Party, I made a variety of fermented foods for them to try.  I wanted to prove how delicious fermented foods were and to get some honest feedback on my recipes. I had my Hot & Spicy Fermented Salsa served with chips, Water Kefir flavored with strawberry puree and I made a salad using my Raw Pickled Ginger Carrots. I also served pickles and my newest recipe Vanilla Bean And Honey Kefir Panna Cotta. They loved it all!

And of course, I had them try my latest recipe, this Pineapple Turmeric Sauerkraut And Gut Shots. They were a big hit. My favorite sound in the world, is people saying “yumm” and “this is delicious” and “can I have some more?”  Those are the sweet sounds of success. In addition to the kraut I served up some gut shots by pouring the extra brine into shot glasses. Cheers!

Just a few years ago, a weekend party would have consisted of tequila shots, but now it’s gut shots! I guess that’s what happens when you get older? I don’t know.. haha

Pineapple Turmeric Sauerkraut and Gut Shots recipes. A crowd pleasing combination that is tangy, sweet and refreshing, anti-inflammatory and probiotic.

My friend Joanne, kept pouring herself more gut shots and we even mixed it with champagne to make a healthier alcoholic beverage. It tasted great with champagne! Who would have thought? By the time my friends went home the gut shots were finished. I can safely say this Pineapple Turmeric Sauerkraut And Gut Shots are a crowd pleaser!

This sauerkraut exceeded my expectations. The flavor of the pineapple remained strong through the fermentation process. It’s tangy, sweet and refreshing. This is my favorite kraut by far. The gut shots are an added bonus.

Pineapple Turmeric Sauerkraut and Gut Shots recipes. A crowd pleasing combination that is tangy, sweet and refreshing, anti-inflammatory and probiotic.

Health Benefits

This sauerkraut is full of health benefits. The turmeric and ginger make it a powerful anti-inflammatory.  Other benefits include…

  • Probiotic – fermented foods like this sauerkraut contain more probiotics than a probiotic pill and research has shown that the good bacteria are more likely to survive the digestive system then ones from a pill.
  • Enzymes- the enzymes in fermented foods help assist in breaking down food, making meals easier for your body to digest.
  • Fiber – sauerkraut is rich in fiber and feeds the friendly bacteria in your gut, moves food though your digestive tract and makes you regular (poo).
  • Relieves diarrhea and constipation  – the friendly bacteria in fermented foods balance the inner ecosystem in the digestive track.
  • It also relieves gas, heartburn and improves mood and mental health.

Pineapple Turmeric Sauerkraut and Gut Shots recipes. A crowd pleasing combination that is tangy, sweet and refreshing, anti-inflammatory and probiotic.

Gut Shots

The brine from the sauerkraut is packed with beneficial bacteria and enzymes. If you have an upset stomach or nausea, try a shot and it will calm your stomach. It will also give your immune system a boost. The gut shots are a quick way to get the benefits of fermented foods and they taste great too. Try mixing it with soda water for a bubbly spritzer or really let loose and mix it with champagne like my friends and I did over the weekend. Cheers!

I am really proud of this recipe. It tastes great and packs a super punch of health benefits. You have to try this kraut. I think it could turn people who don’t normally eat fermented foods into a fermented food lover. Make it this weekend and if you have any questions, leave a comment below.

Pineapple Turmeric Sauerkraut And Gut Shots
  1. Shred the cabbage in a food processor, mandolin or chop with a knife. Add it to a big bowl.
  2. Chop the pineapple into small chunks and add it to the bowl with the cabbage.
  3. Add in the grated ginger and sea salt to the bowl.
  4. Massage the cabbage mixture with your hands for 5 minutes or until it starts to break down and become soft.
  5. Let it sit for 15 minutes in the bowl.
  6. After the 15 minutes, the cabbage will become very soft and wet. If you squeeze it now, juice will come out.
  7. Add the turmeric to the cabbage. You can either mix it with your hands or a spoon. The turmeric could stain your hands and fingernails orange so you may want to use a spoon.
  8. Pack the cabbage halfway into the mason jars if you are using two or halfway into the large mason jar if you are using one.
  9. Now we are going to make the brine and add it to the jars for the gut shots.
  10. Make the brine by combining 1 cup of hot water with the sea salt. Once the sea salt dissolves add the remaining water and the apple cider vinegar.
  11. Pour the brine into the mason jars, leaving about an inch from the top.
  12. Stir the brine and cabbage together in the jar so it's all combined.
  13. Place a lid on the jar loosely so gas can escape as fermentation takes place.
  14. Set on the counter for 4-7 days in a cool, shaded place.
  15. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
  16. Every day or two, shake the mason jar up so the cabbage submerges under the brine and doesn't develop mold.
  17. Place in the fridge and serve cold.
  18. Gut Shots: The extra brine from the sauerkraut is the gut shots. Pour the extra brine into shot glasses and don't forget to share with friends and drink to your health. Cheers!
The sauerkraut could bubble over and out of the jar. To avoid a mess, place the jar on a plate or in a bowl.

Pineapple Turmeric Sauerkraut and Gut Shots recipes. A crowd pleasing combination that is tangy, sweet and refreshing, anti-inflammatory and probiotic.

Recipes Mentioned

Hot & Spicy Fermented Salsa
Water Kefir
Raw Pickled Ginger Carrots
Vanilla Bean And Honey Kefir Panna Cotta

Articles Referenced

Turmeric on
The #1 Superfood No One Talks About! Why Fermented Foods Are the Best Form of Probiotics You Can Choose
Learn How to Make Cultured Veggies at Home to Boost Your Immune System
Ginger’s Many Evidence-Based Health Benefits Revealed

Some links on this page are affiliate links and they are all for companies that I support and buy from myself.  If you decide to purchase any of these products through these links, I will earn a small commission and you will have my sincere thanks for supporting Fermented Food Lab.

  • Melissa

    Danielle, I have tried your pickles recipe and a few of your sour kraut recipes and they have all turned out delicious! I too was pleasantly surprised by how easy these recipes and the fermentation process is. This pineapple turmeric kraut is by far my favorite, so many different flavors all melded together. I’ve put it on salads, sandwiches, and eaten it plain. I love the gut shots and even tried it with a splash of vodka= delicious! Keep posting your recipes, I can’t wait to try the next one!

    • Danielle

      Thank you Melissa! I am so excited you’re enjoying all the yummy fermented foods :)


  • Dacia

    I am confused by the directions. Do I add dry salt first to the cabbage then brine? Or do you mean add the salty water when you say add salt? Thanks

    • Danielle

      Hi Dacia,
      Sorry if my directions were confusing.

      First you add the dry salt to the cabbage and massage it in. The brine is added after you pack the cabbage mixture into the mason jars. Basically you top the mason jars of cabbage off with the brine.

      Let me know if you need more clarification.

      • Dacia

        Thank you. After I looked at it the 3rd time I realized that salt was listed twice. I made the holiday relish and the one with ginger, apples, cranberries and orange zest. Loved them! I plant to make this one soon.

        • Danielle

          Hi Dacia,
          After reading the recipe again, I made a small change to make it more clear. I really appreciate the feedback and I’m so happy to hear that you have been making my recipes and they have turned out great! :) Thank you!

  • Annette

    Just made this and it smells SO good! I can’t wait to try it.

    • Danielle

      Yay! You are going to LOVE this kraut.

  • I can’t believe this is the first time I’ve discovered your amazing web site. Seriously I wish I could come over to your place and make kraut. This looks so gorgeous and the pineapple addition is bloody genius. I am making this as soon as I get the chance and totally signing up for your newsletter! Fermented food for life!

    • Danielle

      Thanks Chantelle! Let me know if you have any questions along the way :)

  • Jeanette

    I’m just curious about the ACV – Is it supposed to act as a starter/culture?
    Cabbage typically has enough bacteria on it to ferment on its own.


    • Danielle

      Hi Jeanette,

      The ACV is optional. I used if for the gut shots to give an extra nutritional and flavor boost. You are right, cabbage doesn’t need a starter culture to ferment on it’s own.


  • I recently started fermenting food and find it very addicting. I am so happy to have found your website. I love the idea of a fermented party. I am so inspired and can’t wait to get my friends on board as well.

    • Danielle

      Thank you Cathy! Yes, it’s really fun to get a small group together and teach them how to ferment. It’s a good way to get your friends into it too :)

  • Hi Danielle! I have just discovered your blog and I am impressed! I love Sauerkraut and all things fermented and your recipes are really special and different! I will definitely try some of them :)

    • Danielle

      Thank you Aneta! Let me know if you have any questions :)

  • hazel millan

    hi danielle!
    may i know how long it will last? thanks.

    • Danielle

      Hi Hazel,
      It will last up to a month stored in your refrigerator.

  • Becky M Harvey

    I just made this tonight. How do you use it? Do you just eat it straight from the jar or cook it like any other sauerkraut? I’m thinking it would be awesome with pork chops.

    • Hi Becky, It needs to ferment for 5-7 days before its ready to eat. Don’t cook it, because it will destroy the probiotic bacteria. I add it to the side of most meals, it would be great with pork chops.

  • Patricia

    Why do you add vinegar? I’ve read this can interfere with the fermentation.

    • That’s how I learned to make a brine, but I’ve been using it without vinegar lately and didn’t notice a difference. Vinegar is optional.

  • Lauren

    Can you use canned pineapple?

    • I haven’t tried it, but I’m sure it will work. Just make sure the pineapple is packed in its own juice and has no added ingredients, sugar or preservatives.

  • Dayle Hogue

    I made this 2 days ago. Noticed my kiddo w a runny nose and drained off a little of the juice for him. It’s so salty. I measured everything. Will the saltiness go away in a few more days fermenting? We usually purchase our ferments from a local lady. This is my first attempt to make our own kraut :) thanks!

    • Atlanta Girl

      It has to sit AT LEAST 4-7 days, even longer if your home temps are cool. Fermenting takes time.

  • Lauren

    I had to use 3 quart size jars…does this matter?

  • suzisunshine

    I got 4 quarts and they have been sitting for a week and nothing is happening. No sour,no bubbling,no sweet,no tangy,no scum no nothing. ,what went wrong?

    • What’s the temperature where you have them? If it’s too cold fermentation will happen very slowly.

      • suzisunshine

        it’s in my kitchen ,on the counter. It is an outside wall and we are in MN. Maybe I’ll try to find a warmer place. Maybe in the oven (no pilot light.) w/ a big note to not turn it on. :)

        • Also, wrapping the jar in a towel helps insulate it too.

          • suzisunshine

            will try that tho I have now moved them into the dining room close to an interior wall .Not going to give up yet :)

  • suzisunshine

    going on 3 weeks and still nothing. I’m going to throw them out. They have been wrapped with towels sitting in the dining room. 71 degrees during the day and around 65 at night. still nothing .

    • Sorry Suzi. I hope you will try again when the weather warms up :)

  • Liberty

    I am new to fermenting. I used this recipe last weekend (substituted powdered ginger because I didn’t have any fresh), let it ferment for 8 days, and transferred it to the fridge. My boyfriend and I tried it last night on the side of our grilled teriyaki chicken kebabs and quinoa. Tangy with a little bit of sweet and spicy. In other words: Absolutely delicious! Looking forward to some gut shots as well. Thank you for your recipe and blog. Slainte!

  • Leo Arielle

    this looks great! how strong is the turmeric flavour of the finished kraut/brine? i really don’t like the taste of turmeric. could i leave it out or use mush less? thanks!

    • Carol Radley

      I can’t taste the tumeric

  • Carol Radley

    This turned out awesome!! Just took a few days and it was delicious!!! Thank you for the recipe