- 1 medium cabbage, cored and finely shredded
- 1 tbsp caraway seeds (optional)
- 1 tbsp sea salt
- 4 tbsp whey (if not available use an additional 1 tbsp salt)
- In a bowl, mix cabbage with caraway seeds, sea salt and whey.
- pound with a wooden pounder, meat hammer or pestle for about 10 minutes to release juices.
- Place mix in a medium sized glass 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 2.5cm below the top of the jar.
- cover tightly and keep at room temperature for at least 3 days and up to 7 days before transferring to the fridge.
- The sauerkraut can be eaten immediately, but it improves with age.
- for kids, try cutting it up finely & stir into a salad, sauce or their meal.
- heating the sauerkraut will kill off the beneficial bacteria
Tell us what fermented foods you like to try or add into your day? Or if not, what’s stopping you from giving it a go & we’ll try to make it even easier for you. Pop a comment below, we’d love to hear from you.
Sourced from Nourishing Traditions, Sally Fallon