Turmeric & Pineapple Sauerkraut with Crunchy Cauliflower & Crispy Chilli Onions

If you’re looking for a healthy fermentation recipe that’s bold, colourful, and bursting with flavour, this turmeric & pineapple sauerkraut with cauliflower and crispy chilli onions is your new favourite jar of goodness.

It’s more than just a sauerkraut—it’s a probiotic-rich, gut-friendly side dish that combines tropical pineapple sweetness, earthy golden turmeric, the crunch of cauliflower, and the smoky heat of crispy chilli onions. The result is a kraut that’s as good for your body as it is for your taste buds.

Why Make Pineapple & Turmeric Sauerkraut?

Fermented foods = gut health: Sauerkraut is packed with probiotics that support digestion and boost immunity.
Turmeric: Anti-inflammatory, earthy, and naturally golden—perfect for flavour and health benefits.
Pineapple: Balances the tang with natural sweetness and adds tropical freshness.
Crunchy cauliflower: Holds its texture through fermentation for the perfect bite.
Crispy chilli onions: The secret weapon—adding smoky heat, umami depth, and irresistible crunch.

This recipe shows that fermented food doesn’t have to be plain. It can be exciting, vibrant, and versatile.

Ingredients

1 medium white cabbage (about 1kg), shredded
200g fresh pineapple, finely chopped
200g cauliflower florets, cut small for crunch
1 tbsp fresh ginger, grated
2 tsp fresh turmeric root, grated (or 1 tsp ground turmeric)
fine sea salt ( 20g per 1 kilo of mix veg )
1 teaspoon Chinese crispy onions with chilli

Method

Prepare the cabbage
Shred and place into a large bowl. Sprinkle with salt and massage for 5–10 minutes until softened and brine begins to form.
Add flavour
Mix in the pineapple, cauliflower, ginger, and turmeric. Combine thoroughly.
Pack the jar
Press the mixture firmly into a large sterilised jar until the brine covers the vegetables. If necessary, top up with filtered water. Leave 3cm headspace.
Ferment
Cover with a fermentation lid or weight and leave at room temperature for 5–10 days. Press the vegetables below the brine daily. Taste after day 5 and continue until tangy enough for your liking.
Add the crunch
Stir through the crispy chilli onions just before serving for maximum crunch and flavour.

How to Use Your Pineapple & Turmeric Sauerkraut

Add to rice bowls, noodles, or ramen for a fermented flavour boost
Use as a topping for burgers, wraps, or sandwiches
Serve as a vibrant side dish with roasted meats, fish, or tofu
Enjoy straight from the jar for a gut-healthy snack

Tips for Success

Keep the vegetables submerged under the brine at all times to avoid mould.
Fresh turmeric stains—use gloves or a spoon if you want to avoid golden fingers.
Add crispy chilli onions only at the end to keep them crunchy.

Final Thoughts

This Turmeric & Pineapple Sauerkraut with Crunchy Cauliflower & Crispy Chilli Onions is a jar of sunshine—sweet, sour, spicy, and packed with gut-loving probiotics. It’s one of those easy fermentation recipes that will quickly become a fridge staple.

Healthy, vibrant, and versatile—you’ll be adding it to everything.