Ingredients
- Cabbage
- Mineral salt
- Kefir whey
- Filtered or spring water
Directions
- Chop cabbage
- Pack tightly into quart jars
- Add 1 t of kefir whey per quart
- Add 1 T salt per quart
- Fill jar to shoulders with water
- Screw on lid
- Allow to ferment for 9-12 days
- Store in cool dark place