* First core and cut up the cabbage into smallish pieces.
* Then add your 1 tablespoon caraway seeds, 2 tbs of sea salt.
(a variation on this is to use just 1 tbs of sea salt, and 4 tbs of whey,
but it turned out i didnt have any whey handy today)
I dont have a meat pounder or mallet yet,
so i improvise and use whatever has a blunt end for smashing,
this time around, my favorite multi-talented wisk did the job just fine.
(though i'm always on the lookout @ thrift stores for that perfect smasher)
* This is the part where you get to let out all of your frustrations
and tesions of the week.. just bang em, smash em right out the end of your "wisk"...
...and watch as they are transformed into a ultra tasty, mood and tummy flora enhancing treat to be enjoyed for weeks or months to come.
* 10 mins of pounding, to release the cabbage juices, then jar it up.
(important: make sure the brine covers the cabbage. may need to add a little water,shake, and squish down in the jar again.)
Leave out 3 days, then transfer to the fridge.
It's ready to eat, and and gets even better with time.
Serve with mashed potatoes, all kinds of meats and sandwiches, or toss into salads for a crunch and a slight tang.
- 1 medium/large head green cabbage, cored and shredded
- 1 tablespoons caraway seeds
- 1 tablespoon sea salt
- 4 tablespoons whey (can be strained from plain whole fat yogurt) or if not available, an additional tablespoon of salt can be substituted.
Place in a large bowl with the caraway and 2 tablespoons salt/whey. Pound with wooden pounder or meat hammer for 10 minutes, until the juices come to the top of the cabbage.Very tightly pack the sauerkraut into the jar, using a clean fist or a wooden spoon to push the cabbage down as tight as possible.
Fill to no more than 1 inch from the top and cover with any juices in the bowl. If there are not enough juices to completely cover the cabbage, add a little bit of water.