Two Superfoods and Probiotics –
Fermented Pomegranate Honey
It’s National Pomegranate Month and to celebrate we shared a post from care2 on our Facebook Fan Page. In this post Joe Leach talks about the wellness nutrients that make pomegranates a superfood. Of course, we’ve talked about the anti-microbial properties of honey, one of the few raw foods that doesn’t spoil. So, we decided to look for a recipe that combines these two health-producing superfoods, and we found a sure winner, Fermented Pomegranate Honey.
Why Do You Ferment?
There is a long history of eating fermented foods as part of a nutrient rich diet. The good bacteria in them helps support gut health which is one of the foundations for healthy living. QueenBee did a great post on fermented veggies, and the same information applies to fermented fruits.
Using Fermented Fruit
With the jewel red color of Fermented Pomegranate Honey, a mason jar of this wellness-enhancing product, with a nice label and bow, makes a wonderful holiday gift. Fermented fruit can be used as a base for cocktails, a condiment for grilled and roasted meets, and a flavoring for oatmeal, smoothies, and ice cream. These are just a few of its uses, and we would love to hear how you use fermented fruits in your cooking. Please feel free to leave a comment on this post.
The Recipe
Ingredients
- Sterilized Half Pint or Pint Mason Jars and Lids
- Raw Honey
- Pomegranate Seeds
Instructions
- Fill the jars with pomegranate seeds. Leave 1" of head room.
- Then, fill the jar with raw honey, covering the pomegranate seeds but maintaining the head room.
- Gently stir with a spoon to coat the seeds.
- Place the lid on the jar.
- Store in a dark place for 1-2 weeks. (We store our canning in a dark pantry.)
- Turn the jar over daily so that the honey and the fermenting pomegranate juice distribute well throughout the jar.
