Japanese Sauerkraut


From Sally Fallon Morell, “Nourishing Traditions,” Washington, D.C. Makes 2 quarts.

Traditionally, this kraut is made with a culture derived from rice bran, but whey serves an identical purpose and is more easily obtained. 


Japanese Sauerkraut


For 1 Batch(es)


  • 1 head(s) Napa cabbage, cored and shredded
  • 1 bunch green onions, chopped
  • 2 tablespoons naturally fermented soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoons sea salt
  • 2 tablespoons whey (if not available, use an additional 1 t. salt per batch)

Japanese Sauerkraut Directions

  1. Place all ingredients in a bowl, mix well and pound with a wooden pounder or a meat hammer to release juices.
  2. 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.
  3. The top of the vegetables should be at least 1 inch below the top of the jar.
  4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

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