Ingredients: 1.5 kg white cabbage, 100 g carrots, 50 g parsley root, 50 g parsnip, 50 g celery, 1 medium beet, 20 g garlic, 5-6 cherry leaves, 3 bay leaves, 3 black peppercorns, 1-2 hot peppers, 1 cinnamon stick, 10 g fresh cilantro, 25 g salt, 0.5 l boiled water
Preparation:
Cut the washed into quarters. Slice the into rounds, the into thin slices, and cut the roots lengthwise into four pieces. Place the cherry leaves at the bottom of the jars, then layer the cabbage, alternating with the other vegetables.
For the brine, dissolve the salt in boiled water, add the bay leaves and the broken cinnamon stick. Pour the cold brine over the vegetables. Let it sit for three days at room temperature, and once active fermentation begins, move it to a cool place.
Tip:
To help the cabbage brine more quickly and ferment evenly, gently poke through the layers of vegetables with a wooden stick in several places down to the bottom after pouring in the brine. This will allow the brine to fill the spaces between the layers better and ensure even fermentation.