Category:
Side Dishes

Seasons:
January, February, March, April, May

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.

Easy

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

Place all ingredients in a bowl, mix well 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.