This homemade sauerkraut can help heal the gut and restore good intestinal flora. It’s also an excellent source of probiotics. This recipe comes from one of my all-time favorite cookbooks, Nourishing Traditions by Sally Fallon. Not only is this book filled with delicious recipes, but it is an excellent educational resource for anyone wanting to know how to choose healthy foods and why. Try this easy favorite!
Ingredients
Use organic ingredients whenever possible.
1 medium cabbage, cored and shredded
1 TBSP caraway seeds
1 TBSP sea salt*
4 TBSPs whey (if not available, use an additional 1 TBSP salt)
*For your best health, use un-iodized salt like Redmond Real Salt or Himalayan Pink Salt
Directions
- In a bowl, mix cabbage with caraway seeds, sea salt and whey.
- Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.
- Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage .
- The top of the cabbage should be at least 1 inch below the top of the jar.
- Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.