Fermented Persimmons & Pomegranate Relish

It's that time of year to celebrate the beautiful jewel-tones of Autumn with persimmons and pomegranates. Turn these seasonal fruits into a healthy, probiotic-rich ferment to accompany your holiday meals.

Note: This recipe is for a quart-size, wide-mouth mason jar

Ingredients:

3 medium, firm Fuyu* persimmons, peeled and diced
3/4 cup (180 ml) pomegranate seeds
1/2 cup (120 ml) purple onion, small dice
1/3 cup fresh parsley
2 teaspoons (10 ml) whey**, or one probiotic capsule
3/4 Tablespoon (11.25 ml) sea salt
1/2 Tablespoon (7.5 ml) grated ginger
1/2 teaspoon (2.5 ml) ground coriander
1/2 teaspoon (2.5 ml) ground cinnamon
Enough filtered water to keep fruits submerged by one inch (5 cm)

Directions:

1. Mix all the ingredients, except water, in a bowl. Pack into a quart-size, wide-mouth mason jar.

2. Place Kraut Source onto the jar. Allow to ferment for 4 - 5 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

3. When ready, replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

*Use only Fuyu persimmon, NOT Hachiya, as the latter is not ready to eat until it is very soft.
**Whey can easily be made by straining yogurt. Watch this video to see how.

Serving Suggestions:

This relish pairs beautifully with roasted turkey or ham, and it's a healthy, probiotic-rich substitute for standard cranberry relish recipes that are full of sugar.

Happy Fermenting!

Karen & The Kraut Source Team