1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespood sea slt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt
In a bowl, mix cabbage with caraway seeds, sea salt and why. Pound with a wooden pounder (we now have some of these available for sale--the wood turner at the farmer's market made some for us!!) for about 10 minutes to realease juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with the pounder until juices come to the top of the cabbage. The top of the cabbage should be at least 1 ince below the top of the jar. Cover tightly with the airlock lid. Put filtered water into the airlock and keep the jar at room temperature in a dark cabinet for about 3 days. The sauerkraut may be eaten immediately, but it improves with age.