• 1 head of cabbage, shredded
  • 1 T caraway seeds (optional)
  • 2 T sea salt
  • 2 T whey (optional)

Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter. Cover tightly and keep in a warm place about 3 days.

It can be eaten immediately. Keep it in the fridge after opening it. If you would like to make kimchi use Chinese cabbage, add some red chili flakes or fresh chilies and sliced garlic.


    1. […] have a good balance of bioflavnoids as well, but most berries have lots of vitamin C as well as homemade sauerkraut and kefir. Vitamin C is a great antioxidant and has been shown to be rather deficient in modern […]

    2. […] environment around us. We cannot separate our own health from the health of our Earth. « Sauerkraut Traditional Diets […]

    Leave a Comment