Sauerkraut
- 1 Tablespoon Celtic Salt or Himalayan Salt
- ¼ Cup Liquid Whey (strained from yogurt or cheese NOT powder)
- Cored and Shredded Small Cabbage
- Water (without chlorine or fluoride)
- Remove outer leaves of cabbage and set aside.
- Shred cabbage and place in large plastic bowl.
- Sprinkle salt over cabbage.
- Using a wooden pounder (tamper, stomper), pound cabbage. (A mallet-type meat tenderizer will also work for this step.)
- Let sit for one hour to release juices.
- Tightly stuff cabbage and juice into 2-quart mason jar, using pounder to tamp down.
- Cover with saved cabbage leaf.
- Add liquid whey.
- Add un-chlorinated, un-fluoridated water to within a few inches of the top.
- Add weight.
- Fill with clean un-chlorinated, un-fluoridated water leaving one inch of air space on top.
- Cover with lid that has airlock.
- Sit on counter top (place towel or tray underneath in case it leaks) and allow to ferment for 4 days.
- Store in refrigerator.
- NOTE: If whey is not available, add 1 extra tablespoon of salt. DO NOT USE POWDERED WHEY!
Recipe by Make Healthier Choices at https://makehealthierchoices.com/sauerkraut/
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