Ingredients

Title Value
1. White cabbage 1 PC.
2. Garlic 2 clove
3. Salt 1 handfuls
4. Carrot 1 PC.
5. Juniper berries 40 PC.
6. Allspice 40 PC.

Cooking

1 . Stage

Slice the cabbage into thin slices, grate or chop carrots in a food processor. Rinse juniper berries. Pass the garlic through a press or very finely chop it.

1. Stage. Slice the cabbage into thin slices, grate or chop carrots in a food processor. Rinse juniper berries. Pass the garlic through a press or very finely chop it.

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.

1. 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)

1. 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

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!

1. 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!