If you have been making milk kefir cheese & have leftover whey try this out.
I used my leftover milk kefir whey to ferment the cabbage (and onions), but you can use other kinds of leftover whey.
I mage this is a half gallon jar with a wide mouth, you can cut the recipe in half or double
I have pictures of the process to the side in thumbnail size, if you scroll down I have the pictures bigger in a slide show.
What you need:
- 1 large head of cabbage shredded
- 1 large or 2 smaller onions cut thinly
- Optional thinly grated carrots (1/2 cup)
- 1 to 2 tsp minced garlic
- 1 tbsp fresh or dried oregano chopped
- a couple pinches (to you liking) of dried red pepper flakes
- 1/4 tsp black pepper
- optional: 1/2 tbsp Spike
- Pink Himalayan salt fine or course grind
- large mixing bowl
- Meat mallet
- 1/2 gallon glass jar with lid
- Bamboo spoon/spatula
- Plastic mesh strainer
Directions for prep:
- add the cabbage & onions to the mixing bowl (add carrots if adding them)
- add just enough whey to coat cabbage & onions(like 1/2 to 1 cup) to bowl
- add 1 tbsp of salt
- Use the meat mallet to crush the cabbage & onions to push out as much liquid as possible. really get into it almost pulverizing it.
- Let it sit in the bowl about an hour & crush it some more.
- now add the garlic, oregano, pepper flakes & pepper.
- mix well
- add everything, juice & all to jar
- add 2 tbsp of salt to jar
- Fill jar with whey make sure all cabbage is submerge
- use spatula to push cabbage down & to mix everything.
- screw lid on tight
- Store in dark cupboard
This takes around 10 days to 2 weeks to ferment give or take several days depending on temps.
- Days 2, 3 & 4: Open jar, use spatula to push down cabbage & to stir just a bit, screw on
lid tight, sit back in cupboard.
- Day 5: Open jar, use mesh strainer to pour off half of the liquid. add 1/2 to 1 tbsp of salt, fill up with whey, stir, screw on lid tight, sit back in cupboard.
- Days 6, 7 & 8: Open jar, make sure the sauerkraut is not smelling spoiled use spatula to push down cabbage & to stir just a bit, screw on lid tight, sit back in cupboard.
- Day 9: Open jar, use mesh strainer to pour off half to 1/4 of the liquid, fill up with whey, stir, screw on lid tight, sit back in cupboard. (you can also begin tasting to see if it is to your liking)
- Day 10: This is usually where for me it is done. If done drain out the amount of liquid desired (you can drain all out or none) then sit jar in refrigerator until done eating.
If not done to your liking, use spatula to push down cabbage & to stir just a bit, screw on lid tight, sit back in cupboard.
- Day 11 to 14: Open jar, make sure the sauerkraut is not smelling spoiled, use spatula to push down cabbage & to stir just a bit, screw on lid tight, sit back in cupboard.
- When done: Drain out the amount of liquid desired (you can drain all out or none) then sit jar in refrigerator until done eating.
- Not sure how long it lasts stored in fridge, my family eats it to fast.
Buy what you need on Amazon:
- Minced garlic
- pepper flakes
- mixing bowl
- meat mallet
- 1/2 gallon jar
- bamboo spatula
- plastic mesh strainer
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