Mix together and drink:
2 tsps of raw apple cider vinegar
1 tsp honey
In a glass of filtered water
Grate equal parts of horseradish, garlic, onion, fresh ginger, cayenne pepper and parsley into a quart-size jar. Fill the jar with raw apple cider vinegar. Cover and keep this mixture on the kitchen counter for two weeks, shaking it daily. After two weeks, strain out the vegetables and keep the precious liquid. Mix in some raw honey to taste. Enjoy a teaspoonful daily to keep your immune system at its best. (The vegetables can be eaten in a salad.)
Use a large stainless steel, glass, or ceramic bowl or jar.
Cut up a head or two of cabbage, several carrots, and if you want, celery, garlic, herbs.
Place the vegetables in the bowl or jar. Mix in sea salt (using about 1/2% of vegetable weight).
Place several fresh cabbage leaves on top of the vegetables.
Press down on the leaves with your body weight.
Place a plate on top of the leaves. Put a weight on the plate.
Let the vegetables sit this way for about 5 days.
Compost the cabbage leaves (which will have become discolored) and any discolored vegetables from the top layer.
Place the sauerkraut in glass and refrigerate. It will keep for several months, but the idea is to eat some daily!