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Ingredients
US|METRIC
4 SERVINGS
- 2 cabbages (large, Reserve 3-4 large leaves - enough to cover the surface of the brewing container)
- 2 onions (large)
- other vegetables (in season. I have also used hot peppers, carrots, beets, beetroot, caraway seeds, a wide variety of fresh herbs, radish, curry powder, ginger and garlic, all with great success, optional)
- 2 tsp. sea salt (Use more salt if you are not adding the whey below, less if you have a good raw milk kefir whey. The salt helps promote the lactic acid bacteria in competition with bad bacteria)
- whey
- 1 cup water (filtered, . Use rejuvelac if available, otherwise filtered water)
- 1 cup lemon juice
- 1 cup whey (If whey is not available, use 1 cup of lemon juice, or half a cup of vinegar, preferably apple-cider vinegar. White supermarket vinegar is a poor alternative. The clear liquid whey that forms as kefir or yogurt sours as it ages is by far the best starter, and will make a reliable and delicious sauerkraut by introducing plenty of lactic acid bacteria)
- 2 Tbsp. juniper berries (optional)
- 2 Tbsp. seaweed (such as wakame, kelp or dulse, optional)
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