Prepare the ingredients,

finely chop the cabbage,

add to it grated on a coarse grater carrots and beets,

all of this mix, as it should.

Tight hammering the banks, I took the 3-liter.

Prepare the brine: put the water on the stove and bring to a boil, then 800 ml of boiling water put 1.5 tablespoons of salt without top and 1 tbsp. a spoonful of sugar, everything as it should stir and pour the cabbage (if not enough, then prepare the brine again on the same technology), pour the cabbage so that the brine covers the cabbage, put the jar in a bowl, because during fermentation of cabbage brine will leak out. Leave at room temperature about a day or three, occasionally produce "bunnies" - that's what I call the gases that are formed during the fermentation of cabbage. After the cabbage will no longer produce "bunnies" fermentation, close the plastic cover and remove to cool. I keep in the basement garage. Hope you like it. Bon appetit!