- 1 medium cabbage shredded
- 2 tsp caraway seeds fennel seeds, chili seeds, etc. (optional)
- 1 T unrefined sea salt
- 4 T whey
- Mix in a bowl and then using a meat hammer, pound for 10 minutes to release juices. Place in glass jars and press down until the juices rise above the cabbage. Cabbage should be at least 1 inch below top of jar. Keep at room temp for 3-4 days before moving to fridge.