Combine cabbage and garlic in a large bowl. Sprinkle with salt and whey. Mix well. Taste; add more salt if desired. Cover bowl with clean cloth. Let sit out at room temperature for about 15 minutes to 1/2 hour.

During this time, the salt will pull the juices out of the veggies. Stir and check to see if liquid is being released. Allow to sit longer, stirring every 15 minutes or so, to get a good bit of juice pooling in the bottom of the bowl. Even doing this for a few hours is fine.

Optional: At any point after the first rest period, pound the veggies for about 5 minutes to speed up the process of drawing out juices. Use a kraut pounder, pestle, potato masher, or meat pounder.

When the mixture is juicy, transfer the shreds and juices to a quart-size jar. Transfer in small amounts and pack down tightly before adding more. Fill the jar just to its shoulder. It is okay if the liquid does not completely submerge the leaves. If you have too much mixture, use another clean quart-size jar.

Add more whey as necessary to end up with at least 4 tablespoons per quart jar of sauerkraut. Add metal lid and band and secure tightly. It is okay if a jar is not full. Allow to ferment at room temperature for three to seven days. If necessary, a few times during the first 24 hours, open the jar and press down on the cabbage to encourage the final release of juices and submerge the mixture fully in its brine.

Keep a towel under the jar in case of liquid leaking out. If the mixture does leak, open the jar and remove some cabbage (but not juice if you can help it) to lessen the volume in the jar. Skim off mold daily. The rest of the batch should be fine.

When the fermentation is complete, move the jar to a cool cellar or refrigerator. The fermentation will proceed much more slowly, and the sauerkraut should age wonderfully. It may be eaten as is or allow it to age. Use for the breakfast in this menu plan. Serve cold as a side dish, on sandwiches, or gently warmed and served with beef, sausage or grilled meats.

serves 1 quart