Lindsay Wilson brought so many yummy fermentation recipes to her class at the Fall Conference 2014. We're going to post them here in a series, so come back and look for more! For our third installment, here's a standard favorite with a twist:
Ginger-garlic Sauerkraut Recipe
Makes 1-2 quarts
1 medium cabbage head, cored and shredded
2” chunk grated ginger
2-4 cloves garlic, minced
1 T sea salt
4 T whey (if not available, 1 more T sea salt)
In a bowl, mix cabbage, garlic, ginger, sea salt and whey. Squeeze with hands for about 10 min to release juices.
Place in a quart-sized, wide-mouth mason jar and press down firmly you’re your fist (or a wooden pounder) until juices come to the top of the cabbage (add a little water if needed).The top of the cabbage should be at least 1 inch below the top of the jar.