Sauerkraut

1 medium cabbage, cored and shredded
1 t. caraway seeds, 1 t. juniper berries, 1 t. mustard seeds (all optional – choose what you like, or none)
up to 1 T. sea salt
4 T. whey

In a large bowl, mix cabbage with caraway seeds, juniper berries and mustard seeds, salt and whey. Squeeze mixture with your hands for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or wooden spoon until 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 fridge. The sauerkraut may be eaten immediately, but it improves with age.