With Kachan cut the outer leaves and stack them on the bottom 5 ritrovai of the pan.

Prepare all the ingredients: measure out salt and spices (optional - fennel, cumin), chop the pepper and carrot (with a knife or in a food processor). If you add beets to shred the carrots. Apples (autumn, like Antonovka) - cut into slices, removing the seed chamber.

Pepper cut into thin

Kachan cut in half and chop it. Special knife simplifies and speeds up work.

In a large glass bowl to defer a portion of cabbage, sprinkle with salt and a bit of her, cabbage, grind ("pozhamkat") hand to release the juice. Don't overdo it! - pressing juice is not necessary. Add spices and carrots with pepper. Put in pan and compacted.

Cover with a plate and on top put oppression - a jar or a pot of water. The amount is easy to adjust. The photo - heavy oppression.

Cover the top with a towel and leave in the kitchen for fermentation. One or two times a day to pierce the cabbage wooden stick (for Chinese food - it is quite good) for removal of formed gas. Cabbage is ready when the brine "go". This is usually 3 days. Put her on the banks and store in the fridge. Part of the cabbage I'm doing with a minimal set of spices for stewing, for soup, and so on. And this part is stored in the freezer:

If necessary, it get cut (easy) and use.