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Fermented Sauerkraut


Posted 8 years ago at 9:51 pm. Add a comment

Makes 1 Quart

1 medium cabbage, cored and shredded
1 T caraway seeds (I used sesame seeds)
1 T sea salt
4 T whey (if not available, use an additional 1 T sea salt)
2 cups shredded carrots

In a bowl, mix cabbage with caraway seeds, sea salt and whey*. Pound with a wooden pounder or a meat hammer for about 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.
Matthew Kenney Project 384

Brought by Theresa Perman

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