This recipe is from the fermented vegetable and fruit section of Nourishing Traditions by Sally Fallon. Just click on the link to purchase your copy.
Makes 1 quart
1 medium cabbage cored and shredded
1 Tbsp Caraway Seeds
1 Tbsp Sea Salt
4 Tbsp Whey
Mix together in a large bowl.
Pound with a wooden meat hammer or pounder for 10 minutes to release juices
Place in a wide mouth quart jar and press down firmly until the juices come to the top of the cabbage. the top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before moving to cold storage. The sauerkraut may be eaten immediately but improves with age.
Check out the other recipes at Real Food Wednesday.
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