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Sauerkraut

By: Dr. Deborah Gordon, April 10, 2012
Fermented Vegetables & Fruits, Recipes

Makes 1 quart

1 medium cabbage, green or red, cored and shredded
1 tablespoon caraway seeds or celery seeds
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
Grated carrots or beets for variety

 

 

 

 

 


In a bowl, mix cabbage, carrots or beets if using, with caraway seeds, sea salt, and whey. Pound with a wooden pounder or a meat hammer for 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.

 

Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary Enig, Ph.D.