Easy sauerkraut made with whey, from Sally Fallon's Nourishing Traditions
Prep time
Total time
Basic sauerkraut recipe
Recipe type: fermentation
  • 1 head of cabbage
  • 1 tablespoon salt ( I use Himalayan )
  • 4 tablespoons whey
  1. Wash, dry and chop your cabbage.
  2. In a large bowl mix the cabbage with the salt well with your hands.
  3. Taste the cabbage, it should be salty.
  4. Next pound the cabbage with meat hammer or other pounder until it is tender and starting to get juicy.
  5. Stuff it all into a quart jar very tightly packed.
  6. Leave at least an inch between the kraut and the lid.
  7. Close lid tightly and leave it out on the counter out of the sun for 3 days. Refrigerate.
  8. It's done now but will get better with time.
Recipe by Beyond Baked at http://www.beyondbaked.com/2013/06/easy-sauerkraut-made-with-whey-from-sally-fallons-nourishing-traditions/