Our ingredients

Cabbage shinkuem, as you like, preferably of course not very coarsely and put it into a separate container of large volume.

Carrot three on a large grater and sent in the same capacity.

Add salt and sugar.

Actually, I believe that pickled cabbage is exclusively a MALE occupation, because how could a woman be such a lot of cabbage and then put in a 5 liter pot? In short MNU cabbage, stirring it at the same time, achieving a uniform distribution of the carrots. Add the spices, cumin, sweet pepper and Bay leaf. Bay leaf pre-rubs in his hands. And again crumple and stir, the more you soak the cabbage juice, the better, so don't filante, guys!

All! The process of salting is over, tightly we stamp our cabbage in an enamel pot (a bucket, a decoction), cover with a plate and put the yoke. And leave for 3 days. Do not forget times a day remove the jar and preferably pierce the cabbage wooden stick, in several places, to the bottom, releasing the gases resulting from the fermentation. After 3 days we shift our cabbage packages as you like and put it into the freezer. I assure you, Kale won't lose its taste, and even after defrosting will be tasty, juicy and crispy. Bon appetit!

Passed the first day. Bubbles appeared on the surface of the brine are telling us that we are on the right track.

Pierce our cabbage over the entire area and leave it "breathe" for 5 minutes. Give out gases formed in the fermentation process. Again, cover with a plate and put the yoke.