1. Mix all the ingredients, except water, in a bowl. Pack into a quart-size, wide-mouth mason jar.
2. Place Kraut Source onto the jar. Allow to ferment for 4 - 5 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
3. When ready, replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.
*Use only Fuyu persimmon, NOT Hachiya, as the latter is not ready to eat until it is very soft.
Click HERE to get a Kraut Source.
This relish pairs beautifully with roasted turkey or ham, and it's a healthy, probiotic-rich substitute for standard cranberry relish recipes that are full of sugar.
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