Sauerkraut - Fermented Cabbage
  • 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)
  1. Remove outer leaves of cabbage and set aside.
  2. Shred cabbage and place in large plastic bowl.
  3. Sprinkle salt over cabbage.
  4. Using a wooden pounder (tamper, stomper), pound cabbage. (A mallet-type meat tenderizer will also work for this step.)
  5. Let sit for one hour to release juices.
  6. Tightly stuff cabbage and juice into 2-quart mason jar, using pounder to tamp down.
  7. Cover with saved cabbage leaf.
  8. Add liquid whey.
  9. Add un-chlorinated, un-fluoridated water to within a few inches of the top.
  10. Add weight.
  11. Fill with clean un-chlorinated, un-fluoridated water leaving one inch of air space on top.
  12. Cover with lid that has airlock.
  13. Sit on counter top (place towel or tray underneath in case it leaks) and allow to ferment for 4 days.
  14. Store in refrigerator.
  15. NOTE: If whey is not available, add 1 extra tablespoon of salt. DO NOT USE POWDERED WHEY!
Recipe by Make Healthier Choices at