We need to lay the pomegranate first. Wash pomegranate thoroughly in baking soda or vinegar water and cut off the edges.

Put the pomegranate on the cutting board.

Make cuts on the side of the pomegranate, and put them in at intervals.

This sheath is a way to break pomegranate easily.

If you put pomegranate in cold water and peel it, you can take out pomegranate eggs without splashing at all. It's better if the cheeks are deep, but I used the cheeks that aren't deep to show you.

Remove the outer or inner skin.

Remove the floating inner skin and rinse it three or four times in water.

Take out only the pomegranate eggs.

The glass bottle is disinfected by boiling it in boiling water.

Turn over on a dry dishcloth and drain.

Prepare the brown sugar equivalent to the pomegranate. White sugar is fine. I think brown sugar is better for you than white sugar...

Drain on a sieve.

Pomegranate eggs and brown sugar can be turned on in a glass bottle, but I mixed sugar and pomegranate together in a bowl to make it blend evenly.

Mix evenly with a spatula.

Put it in a bottle.

Fill the top with sugar once more so that the pomegranate grains are not visible.

Close the lid and leave it in the refrigerator for two weeks.