Tuesday, January 4, 2011

Fermented Sauerkraut

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.

2 comments:

  1. My German mother used to make the best sauerkraut in large crocks.I have a couple of the crocks, but the recipe isn't in her recipe box. This sounds very simple and good, an it includes caraway seeds, just like my mom's! Thanks!

    ReplyDelete
  2. @Sally A.Welcome, Sally! I hope it tastes as good as you remember! Thanks for reading the Journal!

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