The ratios are important. If you're using more or less veg, adjust the salt according to the Basic First Brine recipe.
Place the pineapple into a large bowl.
Place cabbage in the Thermomix bowl and chop 3 sec/Reverse/speed 4 Yes reverse. You'll need to do this in batches. Add the cabbage to the pineapple.
Sprinkle the salt in. Massage in with your hands.
Place juniper berries in your empty jars and spoon the kraut in. Squash it down firmly, almost muddling to release liquid. Fill jars only about 3/4 full making sure that the mixture is completely covered with brine or juice.
Place jars on a tray in a cool, dry place for at least 2 days to ferment. During this time, the sauerkraut will bubble and some juices will escape. Simply wipe jars clean. After 2 days, carefully open jars over a sink (in case juices bubble over) and taste the sauerkraut. If you are happy with the level of sourness, reseal and chill. If you would like the sauerkraut to be more sour, reseal, place on tray and stand for another 24 hours. Sauerkraut can be eaten immediately, but will improve with time (we suggest a week). Store, covered and chilled, for up to 6 months.