I’ve been on the look out for recipes using pineapple vinegar. I noticed one in Nourishing Traditions for Latin American Sauerkraut which isn’t necessarily a recipe I’d normally make. I happened to have a small head of cabbage left from making stuffed cabbage- which works best with the large outer leaves. So I figured why not?
Now, as you can see below, the original recipe calls for onions. I left them out because the last few times I added raw onions to, for example, pickled beets I found the raw flavor way too strong. Also, there are two versions: one with salt (and optional whey) and one with pineapple vinegar. Since all of the shredded cabbage and carrots didn’t fit in one jar I made both. The fuller jar contains the pineapple vinegar version, while the lesser jar is just salt.
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