SAUERKRAUT (Makes 1 quart)
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon course sea salt
1 shredded carrot
4 tablespoons whey*
*if not available, use an additional 1 tablespoon salt
Mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden mallet for about 10 minutes to release the juices from the cabbage leaves. Place in a quart-sized, wide-mouth mason jar and press down firmly until the 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. Use a clean stone or a bag filled with water to hold the cabbage below the liquid. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut can be eaten immediately, but it will improve with age.