In a bowl, combine the cabbage, caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release the liquid. Transfer to a sterilised, wide-mouth glass jar and press down firmly with a pounder until the liquid comes to the top of the cabbage. The cabbage should reach 2.5cm below the mouth of the jar.
Cover tightly and keep at room temperature for about 3 days before transferring to the fridge.
Sauerkraut may be eaten immediately, but it improves with age.
Cover tightly and keep at room temperature for about 3 days before transferring to the fridge.
Sauerkraut may be eaten immediately, but it improves with age.