Easy sauerkraut made with whey, from Sally Fallon's Nourishing Traditions
Author: April Richard at BeyondBaked.com
Recipe type: fermentation
- 1 head of cabbage
- 1 tablespoon salt ( I use Himalayan )
- 4 tablespoons whey
- Wash, dry and chop your cabbage.
- In a large bowl mix the cabbage with the salt well with your hands.
- Taste the cabbage, it should be salty.
- Next pound the cabbage with meat hammer or other pounder until it is tender and starting to get juicy.
- Stuff it all into a quart jar very tightly packed.
- Leave at least an inch between the kraut and the lid.
- Close lid tightly and leave it out on the counter out of the sun for 3 days. Refrigerate.
- 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/
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