Put all the vegetables in an enameled saucepan, sprinkle with salt and rub well with your hands, squeezing out the juice. It is better to do this with gloves, as it contains hot pepper, and then your hands will burn. Leave the cabbage under pressure for 3 days in a warm place for fermentation. Cabbage should be mixed every day. After three days, put the cabbage in glass jars and put it in the refrigerator.