Homemade Sauerkraut

Homemade sauerkraut is healthier for you than the store bought. Store bought version- after they culture it they then proceed to cook it thus killing the good bacteria(probiotics), and enzymes in it.

I love homemade sauerkraut! It has a crunch and I like that alot!

Here's a pic:
I used purple cabbage and green cabbage for this 1 gallon. As, you can see that at the bottom the water is reddish purple from the purple cabbage.

I tried a different sauerkraut recipe this time around although it's not too different from the previous ones that I posted before.

SAUERKRAUT:
 Makes 1 quart (I used to cabbages hence the gallon)

1 medium cabbage, cored and shredded
1tbs caraway seeds (I didn't use these, didn't like them in the other recipe I used!)
1tbs sea salt
4tbs whey (page 87) (if not available, use an additional 1 tbs salt)

In a bowl, mix cabbage with caraway seeds(didn't use these), sea salt and whey. pound with a wooden pounder or meat pounder (I think I  used my fist) for about 10 minutes to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat  hammer  until juices come to the top of cabbage. The top of the cabbage should be at least 1 inch below 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 improves with age. We started eating it day 3 and still have some left and I still haven't put it in the fridge and it is still really yummy:)

Taken from the book:
  Nourishing Traditions
The cookbook that challenges politically correct nutrition and the diet dictocrats
Revised second edition
 by Sally Fallon with Mary G. Enig, Ph.D