Homemade Sauerkraut with Horseradish and Apples

Peel the onions and cut them into fine rings. Clean the horseradish and cut it into coarser pieces. Remove the outer, unsightly leaves from the cabbage heads. Wash the cabbage and pat it dry. Carefully detach the next beautiful leaves and set them aside for later.

Halve the cabbage heads, cut out the hard core and discard it. Roughly shred or cut the cabbage. Let it rest overnight in a cool place. The next day, thoroughly mix the cabbage with the salt, caraway, and onion rings.

Place two pieces of horseradish at the bottom of a large fermentation pot (made of stoneware) and cover with a reserved cabbage leaf. Add a layer of the cabbage mixture on top and press down very firmly (tamp) until juice emerges.