You will need
    • 2 kg of cabbage
    • 2 carrots
    • 2 beets
    • 4-5 cloves of garlic
    • 3 tablespoons salt
    • 5 tablespoons sugar
    • 0.5 cups of Apple cider vinegar
    • 100 ml soy sauce
    • ground black pepper to taste
    • primers to taste
    • vegetable oil 0.25 cups.
Cabbage clean from top leaves, wash and cut into squares with sides of about 2.5 centimeters.
Carrots and beets wash, peel and slice it into thin strips. Place the vegetables in a separate container. Garlic peel, chop.
All vegetables to shift in a deep container, alternating cabbage, garlic, carrots, beets.
Preparation of brine.
In an enamel saucepan, pour 1.5 liters of cold water. Heating the liquid, dissolve it in salt and sugar. Bring mixture to a boil, but do not boil. After boiling turn off the heat and pour in water, soy sauce. The resulting brine is cool.
Cabbage with vegetables, pour the cold brineand leave for 2 hours, stirring occasionally.
Vegetable oil to heat in a pan, season it and black pepper, then cool.
The cabbage , pour chilled vegetable oil with pepper and leave for a day at room temperature. A day to spread out the cabbage to the banks, tightly close lids and put the cold.