1. Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices. 2. Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. 3. The top of the vegetables should be at least 1 inch below the top of the jar. 4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two. ---------------------------------------------------------------------------
Nutrition
Ingredients
