A Latin American Sauerkraut
Course Preserves
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 quarts
Calories 235kcal
Author Shannon


  • 1 large cabbage cored and shredded
  • 1 cup carrots grated
  • 2 medium onions quartered lengthwise and very finely sliced
  • 1 Tablespoon dried oregano
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1 Tablespoon sea salt
  • 4 Tablespoons whey if not available, use an additional 1 tablespoon salt


  • In a large bowl mix cabbage with carrots, onions, oregano, red pepper flakes, sea salt and whey.
  • Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.
  • Place in 2 quart-sized, wide mouth mason jars and press down firmly until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars.
  • Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.


*adapted from Nourishing Traditions by Sally Fallon


Calories: 235kcal | Carbohydrates: 55g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 3662mg | Potassium: 1458mg | Fiber: 21g | Sugar: 28g | Vitamin A: 11568IU | Vitamin C: 240mg | Calcium: 336mg | Iron: 4mg