Pomegranate Kraut

Want to learn more about the history, lore, and health properties of pomegranates? See link at the end of this post.

Ingredients:

• 1-1/4 lbs (567 g) cabbage, finely shredded
• 1 Tablespoon (15 ml) Omnivore Salt, or regular sea salt
• 1/2 purple onion, cut into thin slivers
• 3 - 4 sprigs fresh dill, chopped
• 1/2 cup (120 ml) pomegranate seeds

Directions:

1. Place the shredded cabbage in a large stainless, glass, or ceramic bowl. Add salt and massage cabbage for about 10 minutes to help release the natural liquid from the cabbage.
2. Add in the remaining ingredients and mix well.
3. Place the cabbage and pomegranate mixture into a wide-mouth, quart-size mason jar 1/3 at a time. Use a kraut pounder to gently compress the mixture as you go. The mixture should reach the shoulder of the jar. (Don't over-pack, as more liquid will be released from the cabbage in the next 24-hours.)
4. Place Kraut Source onto the jar. There should be about one inch (5 cm) of liquid above the top of the ingredients. If there's too much, pour off the extra. If there isn't enough liquid, allow the jar to rest for 24 hours, and then check the level again. If there is still insufficient liquid, add in enough brine*.
5. Allow to ferment at room temperature for 10 - 12 days or more in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
6. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.

* Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Happy fermenting!