Cabbage cut into not very small pieces, I have about 5x5 cm, more often less, as you like.

Carrots to clear, RUB on a large grater.

Beet cleaned and cut into thin slices or grate on a coarse grater.

Peel the garlic and cut the teeth in half. Put all the ingredients in a large bowl or pan (to make it easier to interrupt).

Add to the vegetable cooking oil and spices and mix well. I put spices to taste (the approximate number I indicated in the ingredients) if you like it sharp, some red pepper, you can put more, I get the best of spicy, but not spicy. Put in a bowl, in which we will keep (I don't shift and keep in the same pot in which you cooked).

Pour the marinade, allowed to cool and sent to the cold (I store in the cold season, on the balcony if it's warm, in the fridge). The marinade is very simple: boil the water, add sugar, salt, stir until dissolved, pour the vinegar, bring to a boil and immediately pour the marinade cabbage. Cabbage is ready within a day, but on the third day it soaked all the spices and become much tastier. This cabbage goes great as an appetizer for guests with vodka, and for lunch under cooked (in any form) or fried potatoes. Bon appetit.