Sauerkraut with Pomegranate
by Editorial Staff
Sauerkraut with pomegranate is definitely something new. In the process of fermentation, cabbage acquires the aroma and flavor notes of this red fruit. The color also turns pinkish. Unusual and tasty!
Cook: 2 days 9 hours
Servings: 5-6
Ingredients
- White cabbage – 1 Kilogram
- Pomegranate – 0.5 Pieces
- Carrots – 50 Grams
- Salt – 20 Grams
Directions
- Prepare the ingredients for making pomegranate sauerkraut.
- Remove the top leaves from the cabbage head and chop the cabbage into thin strips.
- Sprinkle the chopped cabbage with salt and remember a little with your hands to let it juice.
- Peel the carrots, wash and grate. Add to cabbage.
- Toss the cabbage and carrots.
- Place a layer of cabbage and carrots on the bottom of the glass jar. Peel the pomegranate and lay out the next layer.
- Fill the entire jar with layers. Tamp a little so that there is juice on the surface. If the cabbage is not very juicy, then you can pour some cold boiled water. Leave the cabbage in the room at 22-24 degrees for 3-4 days. Periodically pierce with a wooden skewer to escape the gases formed during fermentation.
- Store the prepared sauerkraut with pomegranate in the refrigerator. Serve as a snack.
Bon appetit!
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