This recipe is a nice twist to traditional German sauerkraut – a refreshingly “zingy” flavor. You can use whatever veggies you have on hand (skip the carrots, if you don’t have ‘em, etc.), and adjust the spicy ingredients for your palate.
Makes 2 quarts
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 c. carrots, grated
½ c. daikon radish, grated (optional)
1 Tbsp. freshly grated ginger
3 cloves garlic, peeled and minced
½ tsp. dried chile flakes
1 Tbsp. sea salt
4 Tbsp. whey (if not available, use an additional 1 Tbsp. salt)
Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Taken from Nourishing Traditions, by Sally Fallon.