Cut the cabbage stalks (where the stems are attached), disassemble on the leaves and wash well. The leaves are larger or give to feed the hamster or served at dinner as a salad "Yes dear, it's a new French delicacy." Those who are smaller, sent to "cloth".

Peel the garlic and cut into slices. Meanwhile, heat the water (until warm but not boiling state), and, remembering his soup, hard perezalivat and add a Cup of vinegar. Must be very unpleasant to the taste (but oddly enough is something that is necessary for our purposes).

Put the leaves of cabbage with garlic and dill in some sort of convenient vessel. The pot must be sufficiently large, because the fresh leaves take up much space (the first stage)

Now fill them with our brine and press the cargo. My late grandfather for such purposes kept a huge boulder. I did not get unfortunately, so you have to use things (in this case 4-liter bucket of olive oil (full of course). You need to leave everything to quasits a couple of days, so you need to find a strategic place to put it. The smell from coming down and catching the awesome appetite - and this is undesirable for the preservation of food (disperse before they ripen). So if you have storage space - this is the fact that it is necessary. I don't, so I put to the washing machine. Well, it however is not a prescription, and personal complaints about living conditions, so can be omitted.

After a couple of days, our leaves will turn into cloth on a crispy fleshy stalks. They need to shift into a closed vessel and stored in the fridge (at least until guests come and then because otherwise they have nothing)