Recipe:
Cabbage - 3 kg.
Beets - 0.5 kg.
Hot peppers
Parsley - 1 bunch
Dill seeds and branches
Bay leaf
Garlic - 1 head
Black pepper
Salt - 3 tablespoons
Vinegar (4%) - 1/2 cup
Water (cold) - 1.5 - 2 liters.