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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Fermented Fish

Fermented SalmonIngredients:

15 oz (430g) of fresh mackerel or salmon filets
1 small white onion
1 Tbs of sea salt
½ Tbs of black peppercorns
3 bay leaves
½ tsp of coriander seeds
Some fresh dill or ½ tsp dill seeds
½ cup whey

1. Cut the fish into bite-size pieces.
2. Peel and slice the onion.
3. Put the fish in a glass jar, layering with onions and all the spices.
4. In a separate dish dissolve 1 tablespoon sea salt in ½ cup water and add ½ cup whey. Mix and pour this brine over the fish. Add some water if the fish is not covered by the brine.
5. Close the jar tightly and leave to ferment at room temperature for 3-5 days, then store in the fridge for up to a month.

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