1 Medium Cabbage, cored and shredded
1 Tablespoon Caraway Seeds
1 Tablespoon Sea Salt
4 Tablespoons whey or an additional Tablespoon Sea Salt
In a bowl, mix cabbage with caraway seeds, salt and why (if using...I just use the 2 Tbl Sea Salt). Pound with a wooden pounder or a meat hammer for about 10 minutes to release the juices.
* You can also massage the cabbage and the salt with your hands for about 10 min or until you start to see some juice at the bottom of the bowl.
Place in a quart sized, wide mouth mason jar and press down firmly with a meat hammer or pounder until the 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.