Start by making your own fermented juice from pineapple and spice salsa. Put the Whole Milk Yogurt (1 cup) on a cheesecloth and strain the liquid. Store the yogurt and mix a teaspoon of the strained whey with Fresh Pineapple Chunks (8 ounce), Salt (1 teaspoon), Fresh Ginger (1 teaspoon), Whole Coriander Seeds (1 teaspoon), Ground Cardamom (1/4 teaspoon), and Fresh Mint Leaves (1/3 cup). Mix well.
Transfer the ingredients into a pint-size, wide-mouth mason jar. Place your Kraut Source Fermentation System onto the jar. Allow to ferment for 3 to 4 days in a cool spot, away from direct sunlight.
Add Basil-Flavored Vodka (1.5 fluid ounce) and Ground Turmeric (1 dash) in a cocktail shaker.
Add 2 ounce of the Fermented Juice, Simple Syrup (0.5 fluid ounce), and Lemon Juice (0.5 fluid ounce).
Shake 30 times and pour into a cocktail glass.
Add Fresh Basil Leaf (2) as garnish and serve.