Sauerkraut
1 medium cabbage (white or purple), cored and shredded
or chopped fine in a food processor.
1 tablespoon caraway seeds
1 tablespoon sea salt (some recipes eliminate the salt and culture
longer, or just use whey, or another culturing medium)
4 tablespoons of cultured dairy whey from organic, grass fed cow or
goat milk (if whey is not available, use an additional 1 T. salt -
optional). The whey adds additional pungency as the cabbage
ferments, so if you prefer a milder tartness, try it with just salt at
first.
Variations: Add other vegetables & spices such as miso, carrots,
daikon or other types of radish, ginger, onions, sea vegetables, fennel, celery, raisons, curry spices, etc.
In a bowl, mix cabbage with desired vegetables and spices, sea salt
and whey. Pound with a wooden pounder or a meat hammer for
about 10 minutes to release the juices (not necessary if processed to
a finer, juicier size already). Place in a gallon or quart sized, wide
mouth jar and press down firmly until the 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, although it will improve with age.
