INGREDIENTS

• white cabbage, small - 5 kg.;
• non-iodized salt, medium or coarse grinding - 10 tbsp.;
• garlic - 2 medium heads;
• hot pepper - 2 pods;
• celery greens - 2 bunches;
• parsley roots - 3 pcs.;
• beets - 2 kg.

METHOD

1. Peel the cabbage, wash it in cold running water, cut it into 4-6 parts, dip it in boiling water for 2-3 minutes, put it in a colander, pour over with cold water, let it drain, put it in an earthenware vessel or an enameled pan, alternating components. Pour boiled, cold water.
2. After that, put a wooden board on the cabbage, put a load (stone) on it, cover the vessel with cabbage with a lid and put it in a cool place.
3. On the 4-5th day, ready-made salted cabbage can be served on the table.