Recipe by: Sally Fallon Her Book: Nourishing Traditions
1 medium cabbage, cored and shredded
1 tablespoon carraway seeds-this can be omitted if you prefer
1 tablespoon sea salt
4 tablespoon whey (if not available, use an additional 1 tablespoon salt)
Makes 1 quart
1 medium cabbage, cored and shredded
1 tablespoon carraway seeds-this can be omitted if you prefer
1 tablespoon sea salt
4 tablespoon whey (if not available, use an additional 1 tablespoon salt)
Makes 1 quart
- In a bowl, mix cabbage with caraway seeds, sea salt and whey.
- Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.
- Place in a quart-sized wide-mouth mason jar and press down firmly with a pounder until 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 transferring into cold storage. The sauerkraut may be eaten immediately, but it improves with age.
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