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Nourishing Traditions Sauerkraut

Author: Nourishing Traditions via Kelly the Kitchen Kop

Ingredients

  • 1 medium cabbage cored and shredded
  • 1 tablespoon caraway seeds
  • 1 tablespoon sea salt
  • 4 tablespoons whey drained from yogurt through cheesecloth or a coffee filter

Instructions

  • 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 or meat hammer 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 to cold storage. The sauerkraut may be eaten immediately, but it improves with age.