Pomegranate Sauerkraut – Traditional Fermented Food

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Pomegranate Sauerkraut - Traditional Fermented Food - Holistic Squid

I admit I am a hoarder…of jars. Old jars, new, strange, big, small, colored, clear. It’s pretty bad.

Thank goodness I ferment all manner of foods and can like a mad woman. Otherwise, some loving family member might have me committed or worse yet, put on a reality show. The horror.

My grandmother, who lived with us when I was growing up, always had strange things fermenting in jars on the kitchen counter. Now, as I scavenge my own jars and ferment my family’s foods, it feels ritualistic – like a sacred connection to the roots that made me.

This pomegranate sauerkraut, with its ruby red bursts set against a pale green background of cabbage, is the perfect fermented food to serve at any dinner. For me, it is pretty reminder that what may seem like crazy from the outside is actually grounding me and mine to good health.

Pomegranate Sauerkraut - Traditional Fermented Food - Holistic Squid

Pomegranate Sauerkraut Ingredients

  • 1 head green cabbage
  • 1 pomegranate
  • 1 T. unrefined sea salt
  • 3 cloves garlic, peeled and crushed

Pomegranate Sauerkraut Method

  1. Shred or grate 1/3 cabbage.
  2. Slice 2/3 cabbage.
  3. Add sea salt to cabbage.
  4. Knead cabbage until it gives up its juices or use my no knead sauerkraut method.
  5. De-seed pomegranate, and add the seeds to the cabbage.
  6. Mix pomegranate into the cabbage evenly.
  7. Fit lid on firmly.
  8. Allow to ferment (out of direct sunlight and in a room temperature environment) for 1-2 weeks.*

Chef’s Notes:

*Personally, I think this sauerkraut is perfect at one week of fermentation. A little crispness to off-set a rich dinner.


“Pomegranate Sauerkraut – Traditional Fermented Food” was generously contributed by Monica Ford of Real Food Devotee. Monica’s delicious recipes will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.

Photo Credit: An Eye Full Studio

Do you have a favorite sauerkraut recipe? Tell us about it in the comments below!

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  1. VR says

    i made this and I did think it worked I thought I was gonna have to throw it away and today I tried it and its awesome! I love it!

  2. Stephanie says

    I love that you don’t use starters in your fermented recipes!! I’ve been wanting to start fermenting but was hesitant about buying a starter.. I thought there had to be a way to do without it. Can’t wait to try this and the ginger bug!!

  3. Amber Nelson says

    Can anyone tell me a good place to find jars? All sizes and shapes. I’m not sure how much to spend on supplies and I really want to get into fermenting and preserving foods! Also, which type of lid should I be using, metal or plastic?

    • Jeanmarie says

      I mainly use wide-mouth quart-size mason jars, which are easy to find and not that expensive, but other jars can work nicely too. I save nice jars such as coconut oil jars to reuse for things like this. You can use either metal or plastic lids, just make sure you don’t overfill as you don’t want metal lids in contact with the brine. It just tarnishes it, and may spoil the flavor.

  4. Jeanmarie says

    I made this today, I can’t wait to try it! I love pomegranates and I love making sauerkraut. I have one pomegranate left. I’m thinking it would go well in a lacto-fermented cranberry-apple relish. Thanks for the inspiration!

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