1 . Stage
2 . Stage
Layer cabbage, carrots, salt, juniper berries, garlic, and pepper. When the container is full, give the contents a good kneading and rubbing with your hands (usually done by my beloved husband Victor). By then the cabbage will be juicing.
3 . Stage
Next - under the clamps for 3 days in a warm place. I should warn you in advance: the smell during fermentation is very pungent! We "moved" the cabbage into the bathroom. Then - send the cabbage to the cold. In my case, the coldest place - the refrigerator)
4 . Stage
You can taste it in a couple of days. But it's better to wait. Ten days at least. Believe me, the cabbage will be much tastier after standing) Bon appetit!