2mediumonionsquartered lengthwise and very finely sliced
1Tablespoondried oregano
1/4 - 1/2teaspoonred pepper flakes
1Tablespoonsea salt
4Tablespoonswheyif not available, use an additional 1 tablespoon salt
Instructions
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.
Notes
*adapted from Nourishing Traditions by Sally Fallon