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From Nourishing Traditions by Sally Fallon
1 Medium cabbage, cored and shredded
1 Tbsp caraway seeds
1 Tbsp Sea salt
4 Tbsp Whey (if now available, use an additional Tbsp of salt.
In a bowl mix all ingredients together. Pound with a wooden pounder or meat hammer for about 10 minutes to release juices. (Note: You can also do this with your hands/fists, as if you were kneading bread.) Place in a quart-sized wide mouth mason jar, press down firmly with the ponder, meat hammer)or a large wooden spoon) until juices come to the top of the cabbage. The top of the cabbage should be at least one inch below the top of the jar. Cover tightly and keep at room temperature for approximately 3 days before transferring it to the refrigerator. The sauerkraut may be eaten immediately, but the flavor does improve with age.