Makes 1 quart | Hands-on preparation time 30 minutes | Total preparation time three days
- 1 medium head of cabbage, cored and shredded
- 1 tbs. caraway seeds
- 1 tbs. sea salt
- 4 tbs. whey (if not available, use an additional 1 tbs. salt)
- 1 quart-size, wide-mouth canning jar with lid
- In a large bowl, mix all the ingredients together. Press with the rounded bottom of a ladle to release the juices.
- Transfer the cabbage into the canning jar and press down firmly until the juices cover 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 three days before transferring to the refrigerator. The sauerkraut may be eaten immediately, but it tastes best if you store it in the refrigerator for at least a week.
Photography by: Terry Brennan; Food Styling: Betsy Nelson