Red sauerkraut with apple and horseradish

Red cabbage, Apples, Horseradish, Table salt, Black pepper, Water

Remove one or two outer leaves from the red cabbage (700 g) and set them aside. Finely shred the cabbage and chop the core as small as possible. Grate the apples (200 g) on a coarse grater without the seeds. Mix the cabbage, apples, and grated horseradish (30 g).Weigh the vegetable mixture and add salt at a rate of 2%: about 19 g for 930 g of the mixture. Rub well with your hands until the vegetables soften and release a few tablespoons of brine.Pack the mixture into a jar and press it down well. Cover with the reserved cabbage leaf to keep the vegetables submerged in the brine. If there isn't enough brine, dissolve 1 g of salt in 50 ml of water and add a little more.Close the jar and leave it to ferment at room temperature for 5-14 days. Check to ensure the vegetables are covered with brine. When the taste is to your liking, move the jar to the refrigerator.

Remove one or two outer leaves from the red cabbage (700 g) and set them aside. Finely shred the cabbage and chop the core as small as possible. Grate the apples (200 g) on a coarse grater without the seeds. Mix the cabbage, apples, and grated horseradish (30 g).

Weigh the vegetable mixture and add salt at a rate of 2%: about 19 g for 930 g of the mixture. Rub well with your hands until the vegetables soften and release a few tablespoons of brine.

Pack the mixture into a jar and press it down well. Cover with the reserved cabbage leaf to keep the vegetables submerged in the brine. If there isn’t enough brine, dissolve 1 g of salt in 50 ml of water and add a little more.

Close the jar and leave it to ferment at room temperature for 5-14 days. Check to ensure the vegetables are covered with brine. When the taste is to your liking, move the jar to the refrigerator.