Sauerkraut, radish

IMG_2102

1/1

-1 bunch radish, grated

-1 large green cabbage, diced

-1 medium onion, diced

-2 tbsp ginger, grated

-1 tbsp caraway seeds

-1 tbsp sea salt

-4 tbsp whey, use 1 more tbsp of sea salt if whey isn't available

*This isn't calling for a powdered whey. It's the whey separated when straining a raw milk yogurt. Don't stress, just use sea salt for now.

1. Throw all of your ingredients into a bowl. Pound with a meat hammer or whatever utensil you carry that can mimic the job. Just keep pounding until everything comes together and the juices are released. Once everything becomes soft, divide into two wide mouth mason jars. Press the cabbage down so that the juices rise to the top, but leave at least one inch from the top of the jar. Place lids on tightly and let sit at room temperature for about 3 days.