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 perfect 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 Ingredients
- 1 head green cabbage
- 1 pomegranate
- 1 T unrefined sea salt
- 3 cloves garlic, peeled and crushed
Pomegranate Sauerkraut Method
- Shred or grate 1/3 cabbage.
- Slice 2/3 cabbage.
- Add sea salt to cabbage.
- Knead cabbage until it gives up its juices or use my no knead sauerkraut method.
- De-seed pomegranate, and add the seeds to the cabbage.
- Mix pomegranate into the cabbage evenly.
- Fit lid on firmly.
- Allow to ferment (out of direct sunlight and in a room temperature environment) for 1-2 weeks.*
*Personally, I think this sauerkraut is perfect at one week of fermentation. A little crispness to off-set a rich dinner.
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that 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