Ingredients: 1 medium Cabbage (Shredded), 1 Tablespoon Caraway Seeds, 1 Tablespoon Sea Salt, 4 Tablespoons whey or an additional Tablespoon Sea Salt.
In a bowl, mix cabbage with caraway seeds, salt and whey (if using...I just use the 2 Tbl Sea Salt). Pound with a wooden pounder or a meat hammer for about 10 minutes to release the juices.
Place in a quart sized, wide mouth mason jar and press down firmly with a meat hammer or pounder until the juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The Sauerkraut may be eaten immediately, but it improves with age.
*Recipe from Nourishing Traditions book by Sally Fallon
The center piece of any meal should be a big raw salad.
Blend well, put on your warrior face and drink with plenty of water throughout the day to gently assist in clearing the digestive tract
Blend well, refrigerate and enjoy!