Sauerkraut - Nourishing Traditions

1. 1

   In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).

2. 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. 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. 4

   The top of the cabbage should be at least 1 inch below the top of the jar.

5. 5

   Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

6. 6

   The sauerkraut may be eaten immediately, but it improves with age.

* Per serving · 4 servings · Values may vary.

No additional tips available.