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1 medium cabbage, cored and shredded
1 tsp caraway seed (optional)
1 tbs sea salt
4 tbs fresh whey
How To Prepare:
In a bowl, mix cabbage with caraway seeds,salt and whey Pound with a wooden pounder or mallet for several minutes to release cabbage juices. Place cabbage and juices in a quart sized mason jar, press down contents firmly until the cabbage is covered with juices,top of cabbage should be at least 1 inch below bottom of jar. Cover tightly, keep at room temp for 3 days before transferring to cold storage (fridge for most of us!) The sauerkraut may be eaten immediately, but improves with age.
(from Nourishing Traditions, by Sally Fallon-a wonderful but regretably not low carb cookbook)