Pumpkin Pomegranate Sauerkraut
This is a special kraut, perfect for fall and winter dinners and parties and a beautiful way to preserve and enliven simple fresh fall veggies with whispers of seasonal flavors.
  • 2Heads Green Cabbage
  • 2Tablespoons Himalayan pink salt
  • 1Cup Fresh Pomegranate Seeds
  • 1/2Cup Raw Pie PumpkinDiced Small
  • 1Inch Fresh Ginger RootDiced Small
  • 1/2Inch Fresh Tumeric RootDiced Thin and Fine
  • 1Tablespoon Whole Mustard Seeds
  • 1/2 Tablespoon Whole White Peppercorns
  • 1/2Tablespoon Whole Black Peppercorns
  • 1Tablespoon Whole Coriander
  • 1 Cinnamon Stick
  • 1/2Gallon Mason Jar
  • 4oz Mason Jar
  1. Prepare cabbage by removing the core and outer leaves and finely chopping.
  2. In large mixing bowl, add salt to shredded cabbage.
  3. 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.
  4. 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.
  5. Seal with an airlock (or with the lid and ring that come with the jar) and wait!
  6. 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.)