AuthorNata AlbotCategoryDifficultyBeginner
Yields1 Serving
Prep Time20 minsTotal Time20 mins
 cabbage
 salt
 water
 horseradish roots
 apples
1

Take each cabbage, remove the first few outer leaves, make a deep cone-shaped incision into the bottom of the cabbage and remove the core.

2

Place the cabbages in a wooden or plastic barrel. Cut the bigger cabbages in half so that they fit into the barrel.

3

Fill the gaps between the cabbages with horseradish roots and tart apples and pour over the brine. To make the brine, use kosher salt in a ratio of 600 g to one water bucket.

4

All the cabbages must be submerged in brine and in 1-2 days, you can add some more cabbages.

5

After 2-3 days, drain the brine in a pan and aerate it for a more efficient pickling process.

6

Repeat the aeration step at least twice a week until the cabbage has pickled.

Ingredients

 cabbage
 salt
 water
 horseradish roots
 apples

Directions

1

Take each cabbage, remove the first few outer leaves, make a deep cone-shaped incision into the bottom of the cabbage and remove the core.

2

Place the cabbages in a wooden or plastic barrel. Cut the bigger cabbages in half so that they fit into the barrel.

3

Fill the gaps between the cabbages with horseradish roots and tart apples and pour over the brine. To make the brine, use kosher salt in a ratio of 600 g to one water bucket.

4

All the cabbages must be submerged in brine and in 1-2 days, you can add some more cabbages.

5

After 2-3 days, drain the brine in a pan and aerate it for a more efficient pickling process.

6

Repeat the aeration step at least twice a week until the cabbage has pickled.

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