Since I started receiving more emails asking for the quick and easy sauerkraut recipe I mentioned in the Healthy eating habits article, here is the full recipe:
Makes 1 quart. You will need: 1 medium cabbage, cored and shredded; 1 tablespoon caraway seeds; 1 tablespoon sea salt; 4 tablespoons whey (see page 87) if not available use an additional 1 tablespoon salt. In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes 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 cabbage should be at least 1 inch (2,5cm) below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.
Dawid Michalczyk: @dale Thanks. I do not sell CDs with my work due to piracy concerns.
dale_wright: Your images are incredible, to say the least. Would it be possible to obtain a CD of Surreal. I would love to purchase these if not to incredible if t... (more)
Sangeetha: Amazing..:)
lincolm: something never before seen pictures somewhere but put a compelling world, I can say that his art is "encantadora".
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