Makes 1 quart
1 medium cabbage
2 carrots
4 leaves kale or collard
1 Tbsp caraway seeds (optional)
1 Tbsp sea salt
4 Tbsp whey (if not available, use an additional 1 tablespoon salt)

1. Core and shred the cabbage by hand, or using a food processor.
2. Grate the carrots and chop the kale
3. In a large pot/bowl mix the cabbage, other vegetables, salt and whey
4. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.
5. If your pot/bowl is not metal you can leave the cabbage to ferment in it. Just press down firmly with a lid or a plate until juices come to the top of the cabbage and weight it with something heavy. The top of the cabbage should be at least 1 inch below the juice. (I prefer this method better, especially then I make a bigger batch of sauerkraut)
6. Otherwise place the cabbage in a wide-mouth mason jars, and press down firmly with the pounder until juice comes to the top of the cabbage.
7. Cover loosely and keep at room temperature for about 3 days before transferring to refrigerator.

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