Sauerkraut fast ferment GOLD
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3 heads cabbage
10 tsp pink salt
3 Tbsp caraway seed(optional)
1/4 whey(make from home made yogurt)
Chop, mix, pound in bowl, let sit a couple hours, pack in to glass jars, put in cabinet for 2 - 3 days. Test then refrigerate. Makes approximately 1 gallon.
Enjoy with eggs, burgers, steak, rubens, or by itself.
This batch was made using whey separated from a 2% milk yogurt cook. The starter for the yogurt was made using L-reuteri bacteria. It came out really good.