Prepare the cabbage for this my her and dismissed from the upper leaves, leaving one sheet on each cabbage they will need in order to put them on the bottom of the pan.

Let's start with the surprise, it is that the bottom layer of the cabbage will consist of her quarters (for this I left two cabbages out of six). The bottom of the pan cover, left for this purpose, cabbage leaves, Bay leaf, sprinkle with black pepper (you can add sweet), chopped red pepper and garlic.

Cabbage cut in half the proportion divide again, and tightly stacked on top of the leaves. On top add celery...

... the carrots, sprinkle with salt, this is our surprise which will be at the bottom of the pan is well saturated with all the spices).

Next, cut the cabbage (do not chop it too finely, in order to preserve the maximum benefit). Carrot RUB on a grater for Korean carrot (and at normal). Mix all with salt, adding red pepper, Bay leaf, black pepper (peas), seeds and sprigs of dill.

Tightly we stamp all in a pot, on top of our "surprise". Cover with a clean lid and put oppression. Leave cabbage to ferment for 6-7 days at room temperature, starting from the third day to 2-3 times a day to pierce the cabbage long wooden stick to the bottom (this must be done all the time, until the cabbage ferments so she has not turned bitter). 6-7 day, remove the cabbage in a cool place. By about day 15 our cabbage will be ready! And, after having eaten "shredded part", at the bottom we will have to wait for a surprise - delicious, soaked in brine and spices, cabbage slices!