Hands-on preparation time: 30 minutes
Total preparation time: three days
Makes 1 quart
- 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)
- Special equipment:
- 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.