Crispy cabbage without any accelerations, vinegar, water and brine. Only the juice of cabbage, apples and carrots! Give a maximum of 2 kg of cabbage, but did 12 kg.
Remove from the ugly cabbage leaves. Cut with a knife or shredder.
They say that a carrot is better for cutting cubes, so as not stained with the cabbage. Want - cut. I - lazy. Rubbed on the combine, and haven't looked back.
Apple serdtsevini and retrieved on a coarse grater to grind.
Mix everything. Add salt. They say that if the salt you put too much, will not ferment and will disappear, will not allow the juice to ferment. Abenaim cabbage. So much juice I empty! Abominationem was the husband. In clean dry jars down the cabbage leaf. Hereinafter, the mixture from the bowl. Tamp, emminem. Preferably wooden tokushukai. Top cabbage leaf. Put in pan or plate. Top - weight. Metal is impossible. I took a glass of water. Nothing better at hand was not. Leave in a warm place. Kitchen - is, in my opinion.
The next day the process will go. The cabbage ferments, releases juice. You need to collect the foam, pour out the extra plates. To wash a load and dry with a clean cloth to wipe. Pierce the jars with a wooden stick, to allow gasses to produce (cabbage, of course). And so 2-3 days. No longer suggest to not precise. While writing that up to five is possible. I didn't. I was warm enough.
Then with a clean plastic lid and into the fridge. You can taste wine in a week. Another point: booze is better at the full moon, so guaranteed absolute crunch and juiciness.