Prepare cabbage, radish, onion, carrots and combine in large bowl. Sprinkle on 2-3 tablespoons of Himalayan salt. Stir and squeeze the mixture to draw out the natural liquids.
Combine additional ingredients. Add this mixture to the vegetables and mix well.
Fill a wide mouthed mason jar with the mixture, leaving approximately 1 inch of space.
Place the glass fermentool weight on top of the mixture to keep the vegetables below the liquid.
Add extra 2% brine if there is not enough liquid.
Add the Fermentools Airlock System according to directions.