Sauerkraut - Nourishing Traditions

Total Time: 72 hrs 15 mins Preparation Time: 15 mins Cook Time: 72 hrs

Ingredients

• 1 medium cabbage, cored and shredded
• 1 tablespoon caraway seed
• 1 tablespoon sea salt
• 4 tablespoons whey (if not available, use an additional 1 tbls salt)
• 1 carrot, shredded (optional)

Recipe

• 1 in a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
• 2 pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. you can also use your hands to squeeze the juices out of the cabbage.
• 3 transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage.
• 4 the top of the cabbage should be at least 1 inch below the top of the jar.
• 5 cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
• 6 the sauerkraut may be eaten immediately, but it improves with age.