Persimmons & Pomegranate Relish
(Please note that this recipe is for a pint-size, wide-mouth mason jar.)
- 2 medium persimmons, skinned and diced
- 1 cup pomegranate seeds
- 2 teaspoons whey
- 1/4 teaspoon sea salt
- 1 Tablespoon grated ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cloves
- Enough filtered water to keep fruit submerged by 1 "
Mix all the ingredients (except water) in a bowl, and pack into a pint-size, wide-mouth mason jar.
Fit Kraut Source on top and ferment at room temperature for 3 days. Transfer to fridge when ready.