Ingredients
Needed for cooking:
1 pot to ferment in (no metallic surface - plastic, enamelware, or wood) enough size (depends on cabbage size)
1 pair of gloves - to protect hands
1 big bottle or jar with water to put in pot-like weights
Ingredients:
1 head of white cabbage
2-3 fresh carrots
salt - 10 grams per kilogram of product. (about 1 tablespoon per 2 pounds)
cranberries/apples/horseradish - optional, by taste
Preparation
First, you need to wash cabbage, tear off bad and damaged leaves, and clean carrots. Grate carrots, horseradish, slice apples, and wash cranberries if any. Slice cabbage in thin stripes with a knife. Mix ingredients with salt and begin to squish and beat them. Your goal is to make juice out of the cabbage. Taking small portions to beat in a pot is easier than a whole several kilograms. After you finish all the squishing, tamp it down to the bottom - you'll get juices visible. Put a plate or plastic lid over it and put weights on it. Leave on the counter, room temperature.
The whole time of fermentation is 3 days.
The first day(the next after squishing), leave it work.
On the second day, take off the lid and gather all the bubbles. Put weights on after.
On the third day, take off weights, poke the cabbage with a spatula, and mix it a bit to let air in. Let it breathe for a couple of hours, then put it under weights again for a couple of hours. After the last couple of hours, the cabbage is ready to be eaten. Keep in the fridge with the lid on in any plastic ware or enamelware. You can add a bit of oil before eating.