Course: Side Dishes
- 1 medium cabbage cored and shredded
- 1 T caraway seeds optional
- 4 T whey optional: for a casein/dairy free recipe, omit and use twice the sea salt
- In a large bowl, mix cabbage with caraway seeds, salt and whey. Pound with a wooden pounder or a meat hammer or just squeeze with your hands (this is actually very soothing and meditative) 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 (fridge, cellar, or cold basement). The sauerkraut may be eaten immediately, but it improves with age.