| Prep Time | 30 mins |
| Passive Time | 5 days |
| Servings |
people
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Ingredients
- 1 head fresh organic cabbage
- 1/2 cup whey or salted water
- 2 Tbs Salt
- 1 bowl
- 1 mandolin
- 1 potato masher
- 1 large jar
- 1 small ziploc
Ingredients
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Instructions
- Slice your cabbage into thin pieces or shreds. (you can use a mandolin if you choose or just chop with a good knife)
- Mix your cabbage in the bowl with sea salt.
- Use the potato masher and smash the cabbage to break it up and release the juices. Do this for 10-30 minutes.
- Spoon the kraut mixture into a large jar packing it in tightly, you will want to only fill it 3/4 of the way full.
- Then pour in whey and (or) some filtered water until the cabbage is covered. (If you don’t have a full 1/2 cup of whey just mix it with a little water.)
- Fill the small ziploc bag with water and use it to weigh down the cabbage inside the top of the jar. Open the bag and fold it over the edge of the jar and then screw on the lid making sure all the cabbage is safely submerged under the brine. Don’t tighten the lid too much as some air will need to escape, and place a plate under the jar in case any brine overflows.
- Place the jar in a dark place between 64-70 degrees and let it ferment until you are happy with the flavor, 5 days is a good average.