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Reserve one of the outer cabbage leaves to use as a wee lid
Shred the cabbage finely & weigh it
Weigh the diced pineapple separately
Add the weights of cabbage plus pineapple
Calculate 2% of the weight in salt
Add the cabbage only to a big bowl with the full amount of salt. Massage and squeeze until you have some brine
Add the pineapple, turmeric, ginger and black pepper & give it a good mix
Taste and add more ginger if you like
When you have plenty of brine then start to pack it into your jar, a handful at a time
Leave a gap of a few cms
Trim the cabbage leaf to fit inside the jar and press it firmly on top of the kraut, making sure the cabbage leaf is also under the brine
Add a weight then clip the jar shut and leave to ferment at room temperature for 2 to 3 weeks
Transfer to smaller jars and store in the fridge