This post is for the daring. For those who are not scared of fermentation. For those who happen to have some Himalayan pink salts laying around the house.
- 1 small head of green cabbage, cut into long, thin strips
- 1 piece of horseradish root (optional)
- Fresh dill (optional)
- Himalayan pink salt (do not use iodized salt)
- Cold water
Place cabbage into a wide mouth quart canning jar layering about 1 inch at a time. Add salt over every layer and then top with thin slices of horseradish and a little piece of dill. Continue layering until jar is full. Pour in about 2 cups of water. Press cabbage down as far as possible. Fill with more water so that jar is almost full. Make sure cabbage is pushed under the level of water as much as possible to prevent molding.