This sauerkraut variation is slightly milder than traditional cabbage kraut, and a little sweet, so it is better for more timid palates.
- 1 small head of cabbage, shredded fine and rinsed well
- 3 large carrots, shredded
- 1/2 tablespoon sea salt
- 1/4 cup whey
- Combine all ingredients in a sturdy medium-size bowl. Hand-mix the ingredients and pound a bit with your fists.
- Cover the bowl with a tea towel and leave it to sit on the counter for about 30 minutes. Check it occasionally, mixing and pounding it a little to get the juices flowing.
- Scoop the kraut into a clean, sanitized, wide mouth quart jar or fermenting crock. Pound it down as you add the mixture to make sure it is packed well and it stays juicy. Once the jar is full, press the kraut down to bring the juices level with the kraut. Supplement with water, if necessary. Leave 1 inch of airspace in the jar and cover with a regular lid and band or an airlock lid.
- Leave the jar out at room temperature away from direct sunlight and drafts for 3 to 7 days. Keep checking on the jar, burping it to release the gases and pressing it down to keep the liquid level up above the kraut. The finished kraut should be transferred to the refrigerator or cool storage until it is needed.