|Date: 10/3/2010 11:32:59 AM ( 6y ago )
I don't know how you make your sauerkraut, but I have a recipe from The Maker's Diet (original source Nourishing Traditions by Sally Fallon) that works well for me and my family really loves it...so I thought I'd share...
4 cups shredded cabbage, loosely packed
1/2 tsp. cumin seeds (I sometimes substitute celery seeds)
1/2 tsp. mustard seeds
2 tsp. Celtic sea salt
2 Tbsp. homemade whey (I substitute powdered whey / Capra Mineral Whey)
1 cup filtered water
In a bowl, mix cabbage with cumin and mustard seeds. Mash or pound with a wooden pounder for several minutes to release juices. Place in a quart-sized, wid-mouthed Mason jar and pack down with the pounder. Mix water with sea salt and whey, and pour into jar. Add more water if needed to bring liquid to top of cabbage. There should be about one inch of space between the top of cabbage and the top of the jar. Cover tightly, and keep at room temperature for about 3 days. Transfer to cold storage. The sauerkraut can be eaten immediately, but it improves with age. Makes 1 quart.*
*I pack the cabbage tight enough in the jar that it takes ~8 cups of loosely packed cabbage to make 1 quart of sauerkraut.
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