Shred cabbage and carrots ( I use a food processor with the shredding blade as this saves me time). PEEL OFF the OUTER LAYERS of the Red Cabbages and reserve the leaves for when you pack the jars later. Slice the onion finely, mince the garlic, mince parsley, cut radishes into thin slices, and thinly slice kale. If you made a celery brine, add your celery pulp to the bowls. Add ALL the veggies into two LARGE bowls. Mix everything together with your hands.