Sauerkraut

Categories: fermented

Ingredients

• 2 medium heads cabbage (about 4 to 5 total pounds), cored and finely shredded
• 2 tablespoons unrefined sea salt
• 1/2 cup whey

Directions

1. Toss cabbage, salt and whey together in a large mixing bowl and begin to squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage.

2. When the cabbage has become limp and released its juice, transfer it to a sauerkraut crock or vegetable fermenter (see sources). Pack the salted cabbage into the crock or fermenter as tightly as you can, eliminating air bubbles. Continue packing the cabbage into the container until it is completely submerged by liquid. Cover loosely and allow it to sit at room temperature, undisturbed, for at least seven days and up to three or four weeks, testing the sauerkraut every few days until it is done to your liking. Transfer to the refrigerator or other cold storage where it should keep for at least six months

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