Pickled Cabbage

The best to prepare this pickled cabbage out of young cabbage. I recommened to use a mixture of white and red cabbages. It is better to use a bigger white and a small red cabbage. Actually you can eat it after 3 weeks, however it might take longer if the cabbage is old. This time I had to wait almost 3 months, but now it is really yummy!

Ingredients:
1 white cabbage
1 red cabbage
3 tablespoon salt
1 1/2 l water
1 horseradish
1 tablespoon black pepper corn
3-4 bay leaves
200 ml vinegar

Grate cabbages with a help of a mandoline. Salt and mix well, put aside for 40 minutes. Bring 1 1/2 liter water to boil together with pepper, bay leaves, let it cool. Add vinegar.
Squeeze cabbage and put in glasses together with pieces of horseradish. Pour water on it and let it stay open for 3 days. After, if needed add more vinegar and close.