Actually, I always do everything by eye. I want to warn that the water and salt it may take You more or less. Prepare the vegetables.

Cut beet into strips, pour into a small container.

Cut the carrot in half rings and add to the beets.

Finely chop the parsley, pour in the same container. Stir together with carrots and beets.

Cut cabbage is not very finely, as in the photo. Pour into a separate container, or gradually as needed, as I do.

Then it's simple. Put into a large container of layers. Cabbage-1st layer ( I have on each layer left half Kachan). A little salt.

The mixture is beet+carrot+Petru shka, salt. Again and repeat.

This is our middle. Now put the pepper and garlic. And then we also continue to spread the layers.

Ended the ingredients. Fill the whole thing with cold water (the water will be under pressure to just below the cabbage approximately Paltz) put under a press (mine is 3l of the Bank filled with water. Perevorachivayut the lid of the pot is smaller and put on top of your abs.)

And now we forget about our cabbage for three days. Although You it hardly happens, I myself in the day, several times I go and look, rasol try. In three days raising our press and mix with cabbage. When mixed, the color of the brine will become brighter, and you'll be able to try the brine, and to understand whether you need to fill up the salt. All done? Now return our press into place. Leaving the cabbage another day to 3-4. Here and ready our beauty!!! Now we mix and put into a cold place. I usually take a bigger container, filled with cabbage and put in the fridge. And the rest of the cabbage as laid out in containers, but removed to the cellar and pull out as needed. Serve this cabbage is usually to dishes on a separate plate. Bon appetit!!!