Core the cabbage and remove the outer leaves.

Peel, core and coarsely chop the pineapple.

Peel the ginger.

Assemble the food processor bowl with the thick slicing disc.

Sterilise the jar.

Attach the lid and ensure it is locked into place.

Slice the first of Ingredients 1 (cabbage) into the food processor bowl.

Transfer the cabbage to a bowl.

Sprinkle with the rest of Ingredients 1 (salt).

Let rest for 30 minutes.

Clean the food provessor and fit the Knife blade.

Add the first of Ingredients 2 (pineapple) into the bowl

Pulse until thoroughly chopped.

Remove the knife blade and fit the fine gratind disc.

Grate the last of Ingredients 2 (ginger) into the food processor.

Rinse the cabbage and shake dry.

Return to the bowl.

Massage the cabbage with your hands until softened, the cabbage will shrink and release liquid.

Add the chopped pineapple and ginger.

Add Ingredients 3 (turmeric) to the bowl.

Combine with your hands.

Transfer the cabbage mixture to the jar pressing down firmly. TIP: The liquid should cover the mixture, if not add a little more from the bowl.

Make sure to leave a 2 - 3 cm gap at te top of the jar.

Cover with a piece of parchment paper and add a weight to make sure the cabbage stays submerged.

Cover with a kitchen towel and secure with a rubber band.

Leave at room temperature to ferment.

Check every day to make sure the cabbage is still submerged, occasionally pressing down to release bubbles.

Taste test after 3 days, it should be done between 5-7 days depending on the temperature.

When it has reached your desired taste remove the weight and paper.

Put the lid and place in the fridge.

Use.