Pineapple Kraut

Lynna recently made a version of this with some slight changes, but the "general" recipe is below... It is probably the BEST kraut I've ever had...

2 large heads of green cabbage / cored and sliced thin or grated (we use food processor)
2 cups of carrots / peeled and sliced very thin or grated (we use food processor)
4 medium onions / quartered lengthwise and sliced very thin (note, we recommend using on 1 onion)
2 T. dried oregano / use fresh if you have it. (skipped this and used cilantro instead, either would be good).
1 mini habanero pepper / seeds removed and diced very tiny
4 T. sea salt – Celtic Grey or Himalayan Pink ( you also can use a good quality fine sea salt or Redmond Real Salt )  (could weigh veggies and add 6.33 grams of salt per pound of veggies)
2 cups pineapple – diced and set aside to be added after pounding

Mix, pound and add to your airtight jar.  Let sit at 50-75 degrees for 4 weeks, 5 weeks, ... 10 weeks....taste and decide when you like it best.