20121202

Pomegranate Sauerkraut - Pom Kraut

When I showed Wendy the ingredients I was putting into a half gallon mason jar to make pom kraut she said "You have gone rogue". Well, maybe I have, but here is why I think this will work. Some countries often use fruit like blueberries and apples to make a sweet kraut. I tried some over our homesteading event and was impressed. I also like how the pomegranates and cabbage can be harvested at roughly the same time of year. While I've not found anyone using this specific blend I am confident that it will work. Here is the recipe.

- 1 napa cabbage chopped
- 1 T caraway seed (crushed)
- 1 C whey
- 3 T grey salt
- 1 lg pom (seeds only)
- crush and fill the rest with water

Pomegranate Sauerkraut - Pom Kraut #2Pomegranate Sauerkraut - Pom Kraut #3

2 comments:

Joel said...

A sweet ferment usually entails adding the sweet stuff after most fermentation is finished.

The worst drink I've ever had from a tap was a blood orange cider. It looked beautiful, and was mostly a very well-crafted beverage, but the esters responsible for the fruity odor of oranges had broken down under fermentation, to form alcohols and short-chain fatty acids: this is part of why fruit is so good for our health, but it meant I didn't finish my pint.

As an example, ethyl butyrate hydrolyzes to form ethyl alcohol (yay!) and butyric acid (artificial vomit flavoring...well, it tastes like butter in tiny quantities, and cheese in slightly larger quantities, but in this ferment, it tasted like vomit). Orange juice contains butyrates, and I think pomegranate juice does, too.

I sincerely hope that the recipe you've given works for you, but if it doesn't, please don't lose heart. If pomegranates don't ferment elegantly, one change to consider might be adding the fruit right as the kraut is transitioning from countertop to refrigerator.

Good luck!

Mikey Sklar said...

Joel,

That is a good point about adding the sweetness last. You might have predicted a failure with this. We shall see.

I usually add fruits to my meads and kombuchas just before bottling as their flavors are lost when added to the ferment earlier.