Try red + green cabbage for different tasting sauerkraut
  • 1 liter glass jar with spring lid
  • 1 medium cabbage (1kg)
  • 1 tbsp sea salt
  • 4 tbsp whey
  • 1 tbsp caraway seeds
  • enough water to cover

Grate or process cabbage then add to jar with salt and whey. Pound until the juices cause suction. Press firmly until the juices rise to the top and covers the mixture. Leave at least and inch or more space at the top to allow for expansion. Add the seeds and extra water and put lid on. Store in cool dry place for 3/5 days depending on temperature. Store in the fridge and consume after a few days tho you can leave it a month for a delicious flavor.

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