Author Becky's Mindful Kitchen


  • 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.

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