Sauerkraut - Nourishing Traditions

Recipe by NRG Tribe
READY IN: 72hrs 15mins
YIELD: 1 Quart


  • 1
    medium cabbage, cored and shredded
  • 1
    tablespoon caraway seed
  • 1
    tablespoon sea salt
  • 4
    tablespoons whey (if not available, use an additional 1 Tbls salt)
  • 1
    carrot, shredded (optional)


  • In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
  • Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.
  • Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until 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.