Cabbage shinkuem, carrots and beets three on a coarse grater. Garlic finely chop. Put vegetables in layers in a glass jar.

Prepare the marinade: in water add sugar, vinegar (I take instead of a glass of 5% vinegar - half a Cup of 9% vinegar), vegetable oil, salt. Put on the fire. Once the boil - pour the marinade into the middle of the banks and put it to cool, and in a day can be consumed. I usually put it into small banks under the screw cap and stored in a cool place. Bon appetit!