In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wodden pounder or a meat hammer for about 10minutes 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 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.
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|Serving Size: 1 Serving (935g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.3mg||0 %|
|Sodium 5508.3mg||190 %|
|Potassium 1831.5mg||48 %|
|Total Carbohydrate 62g||18 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 38.7g|
|Protein 13.3g||19 %|
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Calories per serving: 272
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