Home and Sauerkraut Making

Office Work

Moving Dad's old books out of Jodavid's room.

One reason I love California: three heads of cabbage for a dollar!
Melody shredded

Adding ground caraway seed

Pound! Pound! Pound!

1 1/2 banana boxes of cabbage = 28 quart in about 2 hours.

Sauerkraut

makes 1 quart

1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1tablespoon sea salt
4 tablespoons whey (if not available, use and additional 1 tablespoon salt)

In a bowl, mix cabbage with caraway seeds, sea salt and whey.

Pound with a wooden pounder or a meat hammer 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 (I use a fork) 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 about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age.

-- Nourishing Traditions p. 92

~ Posted by Regina