This recipe is from one of our favorite nutrition cookbooks, Nourishing Traditions by Sally Fallon. The best whey to use is what you can special-order from us from the local dairy farm. If you don’t have whey then extra salt will work.
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, shredded
1/2 cup daikon radish, grated (optional)
1 tablespoon freshly grated ginger
3 cloves of garlic, peeled and minced
1/2 teaspoon dried chile flakes
1 tablespoon sea salt
4 tablespoons whey (or, if not available, use an additional 1 tablespoon salt)
Place vegetables, ginger, garlic, chile flakes, sea salt, and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar 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 transfering to cold storage.