Directions:
- Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
- Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
- The top of the vegetables 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. Ready to eat in about a week or two.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.41 Kcal (90 kJ) | ||
| Calories from fat | 5.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 1232.3mg | 51% | |
| Potassium | 143.41mg | 3% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 38.27 Kcal (160 kJ) | ||
| Calories from fat | 9.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 1% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 2202.89mg | 51% | |
| Potassium | 256.37mg | 3% | |
| Total Carbs | 6.69g | 1% | |
| Sugars | 3.51g | 8% | |
| Dietary Fiber | 1.85g | 4% | |
| Protein | 1.1g | 1% | |
| Vitamin C | 8.6mg | 8% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 34.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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