Pomegranate Kimchi Recipe

What could be better than fresh, homemade kimchi? Well, this homemade kimchi with fresh pomegranate seeds, that is an all out flavor extravaganza! Sweet, salty, spicy, pungent and sour, this one has it all! Amazing with stirfry, seafood or eaten straight for a spectacular flavor party.

Directions

1. Prepare & Massage Cabbage

Core and cut cabbage. Place cabbage and salt into a large bowl and massage gently for 2 minutes. Set aside while prepping all other ingredients. 

2. Continue Massaging with Additional Ingredients (Except Pomegranate)

Add all ingredients except pomegranate seeds to cabbage. Combine thoroughly by massaging 2-5 more minutes or until juice can be easily squeezed out of the vegetables. Wear gloves if desired. 

3. Add Pomegranate Gently

Add pomegranate seeds to bowl and mix in very gently without breaking or crushing seeds.

4. Pack into Jar

Pack cabbage mixture into jar and press down lightly until the brine rises and covers the vegetables completely.

5. Apply Fermentation Device

Apply Kraut Source, or other jar-top fermentation device, according to its instructions to jar. Make sure all kimchi stays down under the brine and the airlock has water for the entire fermentation time.

6. Ferment Seven Days and Enjoy!

Ferment for 7 days, at room temperature. When finished it will be bubbly and sour. Screw on a lid and store kimchi in fridge. Eat within 1 month. Enjoy!

TIP: The warmer it is in your home the faster your veggies will ferment.

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.