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.
Place the cabbages in a wooden or plastic barrel. Cut the bigger cabbages in half so that they fit into the barrel.
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.
All the cabbages must be submerged in brine and in 1-2 days, you can add some more cabbages.
After 2-3 days, drain the brine in a pan and aerate it for a more efficient pickling process.
Repeat the aeration step at least twice a week until the cabbage has pickled.
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