How does it work?
All of the information in this post, including this recipe is from the book Nourishing Traditions, by Sally Fallon and Mary Enig.
- 1 medium cabbage
- 1 Tbsp caraway seeds
- 1 Tbsp sea salt
- 4 Tbsp whey (from yogurt cheese, or use an extra 1 Tbsp salt)
Core and shred cabbage. I'll admit it, I googled how to shred cabbage. The best way is to cut it in half first, then cut out the core. Place the flat side down and with a sharp knife, slice it very thinly.
Mix the cabbage, caraway seeds, sea salt and whey in a bowl.
*** A note on salt: Not all salt is equal. Table salt is highly refined, leaving you with only sodium chloride. iodine is added, then an iodine stabilizer is added, and finally an anti-caking agent, so your salt stays dry. Table salt deserves it's bad reputation. Not all sea salt is fantastic either. It may also be highly refined. Look for a natural organic, French grey sea salt, or celtic sea salt. This salt includes all of the minerals present in the sea, as well as natural source of iodine from microscopic amounts of seaweed. It's salt that's actually pretty good for you. ***
Now for the workout. Pound with a meat hammer for about 10 minutes to release juices.
I added on a couple of minutes because I had to be careful not to smash my ceramic bowl. If your biggest bowl isn't ceramic, that would be good.
Press the cabbage into a quart sized jar, until the juices reach the top. Cover tightly and leave at room temperature for 3 days (give or take a day due to temperature).
After 3 days, the saurkraut should be preserved and can be eaten. I tried it, it still mostly tastes of caraway, with a very slight sourness. The flavour develops more, with age.