Pickled cabbage.

How to make pickled cabbage:What you need to know when choosing cabbage? Be well baked, stuffed, white sheets and the string ('ll be useful cabbage). And brine prepares scale: every 10 liters of water each 500 grams of coarse salt, to pick the right one.

Good clean barrel cabbage then sit on his asssprigs of thyme, pepper (bound in gauze bags), dried dill. Clean and cut carrots and celery root into round slices, clean and cut lengthwise roots ofhorseradish - and throw them and they barrel (you can put it all or just some rest to all throw among cabbage on as they shove the barrel). Some added beetroot - and then you get a pink cabbage or corn kernels - that will makecabbage golden yellow.

Each cabbage cut it as the core, then pick your inside them and put them one picut salt. Cabbages are placed in a barrel only with the spine up. Se-Push, put a wooden grill top, pressing two or three river stones or granite and cover with a towel big, clean. Allow it ... two days.
Prepare during this brine. Nothing but water and salt. Be sure to melt the salt well until the last grains. Then, when the two days were fulfilled, pour the brine over cabbages. May fit once grate wood and stones, to be securely over the cabbage, cover with the lid of the barrel.
 

In the following days, cabbage should transfuse ... Three or four times in the first week. First take foam that was made with slotted spoon. Then, remove the stones and grill, wash them and dry them. Wipe with a dry cloth walls and the edge of the barrel (to the mill). Pointing a hose thick and long, put it into the dies, slipping it between cabbages, and blow strongly in him.
After the first week, Racking synergises is less, so you can fix the cap. 

After a month should be already sour cabbage good (and good die drinking hangover mornings ...)