Cabbage is taken so much, because it is prepared for the whole year.
The heads are cut into two equal parts and placed in a barrel for food.
Then 1 kg of salt is filled with 10 liters of pure cold water.
So fill the barrel with salt water until the cabbage is all covered with brine.
Put the oppression. And we wait for 2-3 days at room temperature.
It turned out that's how much in a wooden barrel more than half.
After 2-3 days, when the cabbage is salted, take it out of the barrel squeeze. Pour out the brine.
Cooking the pasta. I use this kind of pepper vacuum-packed.
Pepper poured a glass of boiling water, stirred, then another glass, and so until then, until you get a pasty mass.
Add sugar and stir.
Garlic grate on a grater or in a meat grinder or combine, whatever you like to grind.
Mix everything and pour in the oil.
And now the most time-consuming process. Take half of the cabbage and coat with paste each leaf (can after 2 leaves). Be to work with gloves on, otherwise you'll burn your hands!
And put it back in the barrel.
Leave in this form (you can put the oppression) for 3-5 days to soak in the paste and a little acidified. We love sour, so we keep 5 days.
Then put in containers and-in the cold.
We got three 13-liter containers. One was taken away at once to relatives, one put in the refrigerator, and the last costs in garage, the benefit on the street became cold.