Nourishing Traditions: Latin American Sauerkraut {with pineapple vinegar}

DSCN9544 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?

DSCN9542Now, 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.

DSCN9541

DSCN9560The salt only version packed down significantly more. And already appears softer. Following the instructions I left both out for three days before transferring to the fridge.

DSCN9555mossy_stone

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