Persimmon and Pomegranate Relish
Source: Karen Diggs, Kraut Source
This recipe was demonstrated for CUESA’s Thanksgiving Market at The Yard at Mission Rock on November 22, 2015.
Makes 1 quart
1 quart size, wide-mouth Mason jar
1 4 ounce “jelly” Mason jar filled with dried beans or small pebbles (to be used as a weight)
1 clean kitchen towel
Rubber band or kitchen string
3 to 4 medium persimmons, peeled and diced
1 green apple (firm), cored, skin on, diced
1 cup pomegranate arils
2 teaspoons whey (optional)
½ teaspoon sea salt
1 tablespoon grated fresh ginger
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cinnamon
Enough filtered water to keep fruit submerged by 1 inch
Mix all of the ingredients in a large bowl and pack into a quart size, wide-mouth Mason jar until the ingredients are submerged below the shoulder of the jar. Add filtered water to cover the mixture by one inch. Place the prepared small Mason jar on top of the fruit. Put the kitchen towel over the jars and secure with the rubber band or string, then place in a cool spot on your kitchen counter, away from direct sunlight. Allow the relish to ferment at room temperature for 3 to 4 days, if using the whey, or 5 to 6 days if not. When ready, remove the small Mason jar. Cover the large jar containing the relish with a lid and store in the refrigerator. Consume within 7 days.
Photo courtesy of Kraut Source.