Ingredients
- 2 Heads Green Cabbage
- 2 Tablespoons Himalayan pink salt
- 1 Cup Fresh Pomegranate Seeds
- 1/2 Cup Raw Pie Pumpkin Diced Small
- 1 Inch Fresh Ginger Root Diced Small
- 1/2 Inch Fresh Tumeric Root Diced Thin and Fine
- 1 Tablespoon Whole Mustard Seeds
- 1/2 Tablespoon Whole White Peppercorns
- 1/2 Tablespoon Whole Black Peppercorns
- 1 Tablespoon Whole Coriander
- 1 Cinnamon Stick
- 1/2 Gallon Mason Jar
- 4 oz Mason Jar
Servings: cups
Instructions
- Prepare cabbage by removing the core and outer leaves and finely chopping.
- In large mixing bowl, add salt to shredded cabbage.
- With clean hands, massage mixture until texture begins to soften slightly and liquid begins to pool at the bottom of the bowl. Add chopped pumpkin, pomegranates, roots and spices. Toss to mix them well.
- Pack mixture into ½-gallon Mason jar with lid and ring. Use your fist to pack it in firmly, with no trapped air spaces. Allow 2 inches of headspace for expansion as the kraut ferments and releases more water. Place 4-ounce Mason jar without lid on the top of the kraut as a weight to ensure that the cabbage stays beneath the brine.
- Seal with an airlock (or with the lid and ring that come with the jar) and wait!
- Keep the ferment at cool room temperature for 3–4 weeks. When the kraut has a flavor that you enjoy, it is ready to eat!
Recipe Notes
Replace the airlock (if used) with a lid and store the kraut in the fridge, where it will keep up to 6 months.* * If the kraut develops an unpleasant odor or mold remember: “When in doubt, throw it out!” (Or, you know, put it on the compost pile.)
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