Ingredients:
•1 Organic Cabbage
•1 Tbsp Caraway seeds
•1 Tbsp Sea Salt
•4 Tbsps Whey
Directions:
Chop cabbage and put in bowl with caraway seeds, salt and whey. Mix, then mash with a mallet or something strong and flat. Mash until the water from the cabbage is released and the water covers the saurkraut (otherwise it will dry out). I mashed for about 30 minutes!
Spoon the cabbage into jar(s) and mash down again until the juices cover the saurkraut. Cover tightly and store in room temperature, out of the sunlight for 3 days (The whey makes it ferment faster). Then put it in the fridge and it will last! (I don't know exactly how long, we always ate it all within a couple of weeks :)
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