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. ---------------------------------------------------------------------------
Nutrition
Ingredients
