Prepare the ingredients and a glass jar.

Cabbage cut into rectangles into a container (basin, pot) (not granulate). Carrots grate on a coarse grater. To suppress the garlic. Parsley leaves, chop with a knife. Chili grind, I add one pod, with the seeds about 2-3 tsp. All combine and mix thoroughly. In a glass jar to compact the cabbage helping with a pestle.

In a saucepan, boil a liter of water with sugar, salt and vegetable oil. Once it boils, add the vinegar 70% 1 tablespoon and off. The resulting hot brine carefully pour the cabbage to the top. Close the lid and leave to cool at room temperature.

A little of the marinade and just a little bit of cabbage, you can in an hour and a half, when the Bank will podstine and cabbage will become softer, again with a pestle to press and put remaining cabbage, heat the marinade and pour. Can we not do that. After cooling, store in the fridge.

You can eat on the second day. But the longer it stands, the more it becomes tastier and spicier. The truth is we have three-liter jar of flies per week.

Bon appetit!