- 1 medium cabbage, cored, shredded
- 1 tbsp caraway seeds
- 1 tbsp sea salt
- 4 tbsp whey (if not available, use an additional 1 tbsp sea salt)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, combine the cabbage, caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release the liquid. Transfer to a sterilised, wide-mouth glass jar and press down firmly with a pounder until the liquid comes to the top of the cabbage. The cabbage should reach 2.5cm below the mouth of the jar.
Cover tightly and keep at room temperature for about 3 days before transferring to the fridge.
Sauerkraut may be eaten immediately, but it improves with age.
Makes 1 jar