Sauerkraut in Armenian style: how to properly prepare such a snack?

The recipe for spicy cabbage in Armenian is a real treasure! This, I’m not afraid to say, relic is passed down in our family from generation to generation. My mother taught me this unique recipe, and she, in turn, was taught by her mother-in-law, my grandmother. If you have never tried this kind of pickling, you are missing out! I personally have never seen anything tastier! Luxuriously bright, tangy, crispy cabbage with subtle notes of garlic and dill! Sauerkraut with beets is an excellent appetizer, and the best addition to any side dish, especially potato dishes, for example! And how does she approach!!! Mmmmm, just an amazing combination! The great thing is that Armenian cabbage is an absolutely healthy product of natural fermentation, which means that there is not a drop of harmful vinegar in the recipe, only a whole bunch of vitamins and macro-elements!

Ingredients

White cabbage - 1 fork
Garlic – 1-2 heads.
Beets - 1-2 pcs.
Carrots - 1-2 pcs.
Salt - 2 tbsp.
Water - 1 l.
Dill seeds
Hot pepper - to taste.

Cooking process

We chop the cabbage coarsely, or better yet, cut the head of cabbage together with the stalk into several large pieces.
Cut carrots and beets into thin slices.
It is convenient to salt such cabbage in a three- or two-liter jar. At the bottom of the jar we place beets, carrots, garlic and dill seeds, which I usually buy at the pharmacy (fragrant dill seeds), these are the same seeds from dill umbrellas. As a seasoning, you can’t always find it in the store, but here it turns out to be very profitable and, most importantly, a lot! We also put a pepper pod on the bottom. Here, of course, you should not overdo it, everything depends on your taste and the spiciness of the pepper.
We lay the cabbage tightly, sprinkling each row with carrots, beets, garlic and dill.
For the brine, you only need water and salt at the rate of 2 tablespoons per liter of water. Bring to a boil.
Pour hot brine over the cabbage and cover with a lid (without closing). We put the jar in a deep cup, because... During the fermentation process, the brine may overflow. Leave to ferment at room temperature for about 5 days. During fermentation, gas begins to be released, so the cabbage must be pierced periodically with a knife or any long stick so that this gas can come out and not linger in the jar.
Once the cabbage has “calmed down”, place it in the refrigerator.
Armenian cabbage will be very good if it is flavored with unrefined vegetable oil. Here is such a simple wonderful old recipe. And for those who like quick ways to pickle cabbage, I recommend

Sauerkraut is a favorite appetizer and sometimes even a savory side dish. And a lifesaver in difficult times for the budget. Rich in vitamins, white milk is useful in any form. More than a hundred are known alone. Almost all nations add a national touch. Armenian sauerkraut is a culinary masterpiece. It is especially appreciated by fans of spicy and spicy foods.

How does Armenian cabbage differ from its Russian counterpart?

Any national recipe includes beets as one of the ingredients. In the Russian version, the main composition of vegetables contains only cabbage and carrots. In addition, as in the preparation of the main part of the dishes, when fermenting, hot pepper is used in one proportion or another. It depends on what result the hostess wants to get at the exit. For example, if you are preparing spicy Armenian cabbage, then you need to put a significant amount of capsicum in this appetizer.

The Russian “queen of appetizers” is initially prepared without the use of marinade. The basis is provided exclusively by the vegetable’s own juice, which is released under pressure. The process of its fermentation produces that very favorite sourness of the finished product. Armenian sauerkraut involves preparing a special marinade. Although, if you allow yourself to dream, you can do without it.

Ferment, big time. Let's start with the Armenian recipe in large proportions. This supply will be enough for the entire long winter.

Selection and preparation of ingredients

The first step is to take a responsible approach to purchasing the main ingredient. When purchasing heads of cauliflower, pay attention to the following points:

make sure that the inflorescences fit tightly together;
the head of cabbage must have no visible signs of damage, there must be no various types of dirt, stains, plaque or traces of mechanical impact on it;
it is necessary that the vegetable is dense and elastic to the touch, has a weight commensurate with its volume (if the head of cabbage seems too light to you, most likely, chemicals were used during cultivation to accelerate growth. This leads to the fact that the inflorescences become less juicy);
inflorescences can be white, sometimes with a faint yellow tint;
Excessive moisture on various parts of the vegetable may indicate spoilage of the product.

We invite you to familiarize yourself with the benefits of broccoli for the human body.

Important! Sometimes you can find exotic varieties of cauliflower in a variety of colors: purple, yellow, orange, green, pink. However, please note: regardless of the variety, the color of the inflorescences should be uniform.

When preparing most dishes in which cauliflower is present, it is subjected to heat treatment. The cabbage heads are first boiled or blanched, after which they can be salted, fried, stewed or pickled. However, in the following recipe for Armenian cabbage, you don’t even have to boil it. This recipe does not require any special knowledge or skills, so even a novice cook can easily handle it.

Sauerkraut in Armenian: a recipe for making a snack

First, let's stock up on the required amount of products. We will need the following ingredients:

cabbage - 50 kg;
carrots - 3.5 kg;
beets - 1-1.3 kg;
garlic - 1-1.3 kg;
hot capsicum - 20-25 pcs.;
parsley roots, celery, cilantro - up to 2 kg;
allspice - 7-9 pcs. peas;
laurel - 13-15 pcs. sheets;
cherry tree leaves - 200-400 g;
coarse salt - 1.4-1.6 kg;
cinnamon - 2 sticks.

Cooking cabbage in Armenian correctly

Let's start with the preparation itself. Preparing cabbage is quite simple. It is necessary to remove the top sheets, then cut the forks into three or four pieces and rinse thoroughly. Cut the peeled carrots into rings, and cut the clean, peeled beets into thin slices. Soak the garlic, individual cloves in their husks, for an hour and a half in warm water. Remove the stems from the pepper and rinse. Peel the roots, rinse thoroughly with water and divide into four parts, preferably lengthwise.

At this time, you can start preparing the marinade, which will require approximately 30 liters of water. It should be brought to a boil, then add all the spices, including salt, let simmer for a few minutes and turn off. Leave to cool.

Armenian sauerkraut “comes” best in glass containers.

The process of laying vegetables

When all the ingredients are ready and the marinade is cooled, it’s time to start adding it. The bottom of the container is tightly lined with individual cabbages, interspersed with cherry leaves. Then we lower the chopped forks to the bottom. Having laid one row, cover it with roots, beet and carrot rings, peeled garlic cloves, and pepper pods. Next - again a row of cabbage and again a layer of the remaining ingredients.

The outermost layer is covered with separate cabbage leaves, and the top is covered with a piece of natural fabric or thick gauze. All this is pressed down by the load. After allowing the contents to settle a little, pour the chilled marinade over everything so that it rises 5-7 centimeters above the general level.

The container is put away in a dark place. At room temperature, the cabbage is allowed to ferment for up to 5 days. For further storage, the barrel is placed in a cold room. Later, the cabbage can be divided into small jars and stored in the refrigerator.

Armenian sauerkraut with beets is also good in small proportions, as an appetizer for a noisy feast. Food consumption is less, as is cooking time.

How to salt cabbage and beets?

Pickled cabbage with beets does not require complex ingredients and a lot of time. And to make the dish very successful, you need to use little tricks. Some housewives add cherry leaves for crunch, others add onions and bell peppers, while others experiment with doses of sugar, vinegar and salt. The taste of the dish is determined by the marinade for cabbage and beets, and it will turn out successful if:

replace vinegar with citric acid;

put ginger root;

add onions for flavor.

How to prepare a delicious snack?

For this recipe, it is better to choose medium-density cabbage so that the inner leaves can be easily separated from each other. Peel all vegetables, rinse thoroughly and cut into thin slices. Divide half of the head of cabbage into three or four parts, depending on its size, so that each one holds the leaves on part of the stalk.

This appetizer requires the preparation of a marinade. You can simply boil water with salt. Or add spices to it to taste. The marinade should be cooled before use.

Shredded pieces of cabbage are placed in a container, filled with marinade, and pressed down with a weight so that the liquid rises by at least two to three centimeters. Stand for two days in a dark place at room temperature. Then the container should be put in the refrigerator for five days.

Serve shredded, after removing the stalk. The dish looks colorful and impressive. It tastes simply incredible! Just add a little vegetable oil.

Delicious dishes and culinary discoveries to everyone! Good luck and bon appetit!

Sometimes you really want something salty and spicy. We bring to your attention an amazing recipe in Armenian. It will perfectly diversify your menu and add sophistication to any side dish.

Armenian cabbage recipe

Ingredients:

white cabbage – 2.5 kg;
garlic – 50 g;
carrots – 200 g;
beets – 1 pc.;
celery root – 100 g;
hot pepper – 2 pcs.;
cherry leaves - optional;
cilantro – 20 g.

For the brine:

water – 3 l;
salt – 150 g;
black peppercorns – 10 pcs.;
bay leaf – 2 pcs.;
cinnamon – 0.5 pcs.

Preparation

So, to prepare Armenian cabbage with beets, first make the brine. To do this, bring the water to a boil, add salt and spices, mix and cool. Now we take white cabbage, process each head of cabbage, removing the top leaves from it, and cut it into 4 parts. Peel the garlic cloves. Cut the carrots into slices, and remove the stalks from the pepper. Cut the celery roots lengthwise into several pieces. We clean the beets and chop them into thin slices. Place cabbage and cherry leaves at the bottom of the barrel or pan. Then place the cabbage tightly, in rows. We place all other vegetables and herbs between the rows.

Fill everything with chilled brine about 5 cm above the level of the laid vegetables. Cover the top with cabbage leaves, place a flat plate and place a weight on it. We keep the cabbage for about 5 days at room temperature, and then transfer it to the cold.

Armenian salted cabbage

Ingredients:

white cabbage – 500 g;
beets – 1 pc.;
carrots – 2 pcs.;
bell pepper – 2 pcs.;
hot pepper – 1 pc.;
garlic – 4 cloves.

For the brine:

Preparation

All vegetables, except cabbage, are thoroughly washed and peeled. Divide half of the cabbage into 3 equal parts, and finely chop the remaining vegetables. Toss cabbage with vegetable slices. Now let's move on to the marinade: heat the water to a boil and add all the spices. Place the prepared cabbage tightly on the bottom of the pan and fill it with cold brine. We put pressure on top and keep the cabbage for 2 days at room temperature, and then 5 days in the refrigerator. When serving, cut off the stalk, chop it, season with vegetable oil and add finely chopped onion. The remaining

STEP-BY-STEP RECIPE FOR PREPARING DELICIOUS CABBAGE IN ARMENIAN STYLE

Description:

Sauerkraut is welcomed by many cuisines around the world, but hot Caucasians prefer recipes with a lot of spices. In addition, Armenian cabbage, for example, is salted together with beets - as a result, we get amazing beet-colored crispy cabbage with a pronounced spicy taste, which in itself can act as an independent snack dish.

Ingredients:

Cabbage - 1 head;
Beets - 2-3 pieces;
Garlic - 1 head;
Hot pepper - 1-2 pods;
Greens (parsley, dill, horseradish) - a bunch;
Bay leaf, peppercorns, salt.

Cooking method:

1. Cut the cabbage in half, and then each half into small pellets, peel the beets and cut them into thin rings, and cut the capsicum into rings. 2. Place in an enamel pan in layers: beets, cabbage, garlic cloves, pepper rings, bay leaves, peppercorns, herbs, etc. 3. Lay out 2-4 layers of cabbage, the last layer being beets. 4. Next, boil the water, add salt so that it tastes a little saltier than usual. 5. Pour warm brine over the cabbage and put it under pressure for 3 days at room temperature. 6. After 3 days, transfer the cabbage to a jar, fill it with brine and store it in the refrigerator. 7. The cabbage is ready. Cut each pelyuska into small pieces and serve as a spicy appetizer (if someone likes it spicier, then you need to increase the amount of hot capsicum).

Bon appetit!

(27 Glos(s))

Similar video recipe:

We use cauliflower mainly in salads, but pickled cauliflower, like white cabbage, is not very common. But this cabbage has a huge number of advantages:

all the vitamins are preserved, we don’t boil it as usual;

more delicate taste

beautiful appearance of the dish, the inflorescences look great in any composition with other vegetables

How to salt cabbage and beets?

replace vinegar with citric acid;
put ginger root;
add onions for flavor.

Instant pickled cabbage with beets - recipe

The most famous option is quick-cooking pickled cabbage with beets. 5 hours after salting, the dish can be tasted and offered to guests; vegetables drenched in hot marinade retain their juiciness and have a pleasant crunch. The cabbage needs to be chopped into pieces, and the garlic should be cut into slices.

cabbage – 2 kg;
garlic – 0.5 head;
carrots – 2 pcs.;
beets – 1 pc.;
vinegar – 100 ml;
sugar – 100 g;
vegetable oil – 120 g;
salt – 30 g.

Chop the cabbage, grate the carrots and beets, chop the garlic.
Mix the vegetables and put them in a bottle.
Dilute salt, sugar and butter in a glass of water, boil, add vinegar.
Pour over vegetable mixture.
Pickled cabbage with quick-salted beets is infused for 4 hours.

Daily cabbage with beets - recipe

If guests are expected and a sweet and sour snack is not enough to complete the menu, daily cabbage with beets is what is required. It marinates for 24 hours, soaks quickly, and the slices turn out crispy and spicy. The main secret is to put the sliced vegetables under a press, so the leaves will quickly absorb the marinade.

cabbage – 2 kg;
beets – 1 pc.;
carrots – 1 pc.;
garlic – 1 head;
water – 1 l;
salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
vegetable oil – 200 g;
vinegar – 150 g;
bay leaf – 2 pcs.;
capsicum – 1 pc.;
peppercorns – 2 pcs.

Divide the cabbage into pieces, cut the carrots and beets into strips, cut the garlic into slices, and mix.
Dissolve salt, butter, sugar, spices, pepper in water and boil.
Add vinegar.
Pour over the vegetables and put under pressure for a day.

Cabbage "Pilyuska" with beets - a quick recipe

Another original option is Pilyuska cabbage with beets; Georgia is considered its homeland, where it is called “Gurian cabbage.” But in Ukraine, the dish was renamed as “pelyustka”, which translates as “petal” - for the appearance of the treat, which later changed to “Pilyuska”. It is better to take a head of cabbage with white leaves.

cabbage – 1 head;
beets – 1 pc.;
salt – 1 tbsp. l.;
carrots – 1 pc.;
garlic – 1 head;
vinegar – 150 ml;
sugar – 100 g;
vegetable oil – 100 g;
water – 1 l;
peppercorns – 5 pcs.

Divide the cabbage into 8 parts.
Cut carrots, beets into strips, garlic into slices, lay in layers.
Dissolve sugar, salt, butter in water, add pepper, cook for 5 minutes.
Pour over vegetables.
Keep warm under pressure for 2 days, then put in the cold.
Pickled cabbage “Pilyuska” with beets retains its taste for up to 2 weeks.

Korean marinated cabbage with beets

A very popular recipe for delicious pickled cabbage with beets - Korean style. The original sweet and sour taste makes it an excellent side dish for meat dishes and roasts. If you follow the proportions, there will be no “distortions” in spice and salt in the salad; the vegetables absorb both sweetness and vinegar pungency in moderation.

cabbage - 1 fork;
carrots – 1 pc.;
beets – 1 pc.;
garlic – 5-6 cloves;
water – 1 l;
cloves – 2-3 buds;
cumin – 0.5 tsp;
bay leaf – 1-2 pcs.;
sugar – 3 tbsp. l.;
salt – 1 tsp;
vegetable oil – 100 g;
vinegar – 100 g.

Chop the cabbage, grate the carrots and beets, crush the garlic, mix.
Put oil, vinegar, salt, sugar, spices into hot water and boil.
Pour the marinade over the mixture and press down.
The cabbage and beets are infused in Korean style for about a day.

Instant cabbage with beets and garlic

Pickled cabbage with beets and garlic has an unusual taste; lovers of spicy snacks will like this option. Some housewives add crushed ginger root, which adds a piquant and spicy taste. It is recommended to spread the pickling in layers; it is better to do this in a saucepan rather than in a jar.

cabbage – 1 kg;
carrots – 1 pc.;
garlic – 1 head;
beets – 1 pc.;
water – 0.5 l;
vinegar – 30 ml;
salt – 40 g;
peppercorns – 6 pcs.;
vegetable oil – 100 g;
sugar – 120 g.

Cut the cabbage into strips, garlic into slices, grate the beets and carrots.
Place sugar, salt, spices in water and bring to a boil.
Pour in the mixture and place under pressure.
Marinate for 12 hours.

Cabbage with beets, marinated in large pieces

An excellent treat for the table in winter is sauerkraut in large pieces with beets. Even when canned, vegetables retain their crunch and juice. It is not necessary to add vinegar to the preparation; most housewives prefer to replace it with citric acid: a teaspoon per 3 liters of water.

cabbage – 2 kg;
beets – 1 pc.;
carrots – 1 pc.;
garlic – 1 head;
water – 1 l;
sugar – 150 g;
salt – 2 tbsp. l.;
peppercorns – 10 pcs.;
bay leaf – 3 pcs.;
vinegar – 150 ml.

Divide the cabbage into several parts, chop the carrots and beets into cubes, and chop the garlic into slices.
Place into sterilized jars.
Dissolve salt, sugar, spices in water and boil for 5 minutes.
Season with vinegar.
Pour in the mixture and roll up.
Pickled cabbage in pieces with beets takes 2 days to prepare.

Spicy cabbage with beets

You can add an original taste to the dish if you use Chinese or cauliflower cabbage. It is made spicy by adding garlic, hot pepper and horseradish roots. It is better to marinate in glass or enamel containers. The recipe for pickled cabbage with beets and spicy seasonings is very simple.

cabbage – 2 kg;
beets – 1 pc.;
horseradish root – 50 g;
parsley, celery, dill - 1 bunch each;
garlic – 1 head;
dry hot pepper – 1/3 tsp;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.;
vinegar – 250 g;
currant leaves – 10 pcs.

Chop cabbage, greens and beets, grind horseradish root.
Cut the garlic cloves in half and mix with pepper and vegetables.
Place dill and leaves on the bottom of the jar, and the mixture on top.
Add salt and sugar to the water and boil for a couple of minutes.
Add vinegar, pour over vegetables.
Marinate for 3 days.

Georgian marinated cabbage with beets

All national cuisines have their own recipe for cabbage with beets; many Russian families liked the Georgian version. A mixture of different peppers gives it a spicy kick. The amount of main ingredients can be varied; the more beets are added, the richer and more beautiful the color of the salad.

beets – 1 pc.;
cabbage – 1 head;
hot pepper – 1 pc.;
allspice – 10 pcs.;
garlic – 1 head;
water – 1 l;
vinegar – 120 g;
salt – 2 tbsp. l.;
sugar – 100 g.

Coarsely chop the cabbage and beets, grate the carrots.
Press the garlic, chop the pepper.
Mix vegetables with allspice.
Dissolve salt and sugar in boiling water, add vinegar.
Pour in the mixture.
Georgian cabbage with beets is marinated for 24 hours.

Armenian cabbage with beets - recipe

Armenian-style sauerkraut with beets is also popular among housewives. This recipe uses dill seeds or seeds from dill umbrellas; they are easy to purchase both in the store and in the pharmacy. The main secret is natural fermentation, without adding vinegar, when the maximum vitamins are retained in the dish.

cabbage – 1 head;
beets – 1 pc.;
garlic – 1 head;
carrots – 2 pcs.;
salt – 2 tbsp. l.;
water – 1 l;
hot pepper – 1 pc.;
dill seeds – 2 tbsp. l.

Cut the cabbage into pieces, carrots and beets into slices.
Place vegetables at the bottom of the jar and a layer of cabbage on top.
Dilute salt in water, boil, pour over vegetables.
Leave for 5 days to ferment.
Put the jar in the cold.

Proper preparation of sauerkraut

Fermentation is loved by those who do not accept vinegar in their dishes. Here, living bacteria work as a preservative, due to which the dish becomes very healthy and retains its natural taste for a long time (if, of course, it is prepared correctly).

In general, like any preparation of vegetables for the winter, it all starts with the garden bed, if you grow it yourself.

Observe the timing of cutting the inflorescences so that the flowers do not open, then the cabbage is not suitable for any culinary manipulations.
The inflorescences must be protected from sunlight so that they do not darken.
Notice pest attacks in a timely manner, and during the period when inflorescences appear, stop all chemical treatments, using only safe products.
Cut the inflorescences in dry weather so that they do not accumulate excess moisture.
First, either store-bought cauliflower or your own garden cabbage must undergo a salt bath. The inflorescences need to be kept in salted water for about fifteen minutes so that all the bugs and worms that have built houses there come out. Then rinse the cabbage well and let it dry.
All utensils involved in the fermentation process must be very clean; it is not at all necessary to sterilize everything.

Sauerkraut for the winter - a traditional recipe

We will take:

Two kilos of cabbage inflorescences
Medium sized carrots
Three cloves of garlic
Five peas each of allspice and black pepper
One and a half liters of water
One hundred grams of table salt and granulated sugar

How to ferment cauliflower:

Let's prepare the inflorescences for cooking and take them apart. Grate the carrots on a regular grater, mix everything together, only the colored ones, unlike our usual white ones, you don’t need to rub them with your hands, otherwise it will be completely ugly. We chop the garlic not too finely and also add it to the dish.

Cook the brine until the sugar and salt are completely dissolved. Let it cool and pour in the cabbage, either in jars or in another container. Afterwards the cabbage begins to ferment, this will take three to four days.

Instant sauerkraut

We will take you:

Two kilos of cabbage inflorescences
Two medium sized carrots
Two laurel leaves
Five black peppercorns
Two tablespoons of dill (if desired)

To prepare the brine:

Liter of water
A tablespoon of coarse salt and granulated sugar

How to quickly ferment cauliflower:

This recipe is also called a daily recipe, because after just a day you can safely eat cabbage. We will prepare in advance the inflorescences and the jar where we will put everything. It is advisable to dry the washed cabbage. Grate three carrots on any grater of your choice. Mix everything and add spices, just don’t crush or grind anything.

Now let’s brew the brine until all the additives are completely dissolved and it becomes transparent, immediately pour it over our cabbage, just don’t cover it with a lid, but put it in a warm place and eat it in a day.

Korean-style pickled cauliflower

Take the following products:

Head of cauliflower
Medium carrot root
Red hot pepper pod

To fill from one liter of water:

Half a glass of sunflower oil
A glass of 9% vinegar
Garlic head
Two level tablespoons of table salt
Five tablespoons of sugar
Half a pack of Korean carrot seasoning

Cooking process:

Prepare the cabbage head and wash it. we get rid of the “local residents” and divide them into inflorescences. It’s nicer to grate the carrots on a Korean grater; after all, the salad will be Korean. We take out the seeds from the pepper; do not forget to protect your hands with rubber gloves.

Grind the garlic and pepper in a blender into a paste. Brew the marinade, salt and sugar it, pour in oil and vinegar, boil for about three minutes and pour into the vegetables. Once it cools down a little, add the hot gruel and seasoning, mix and pack into jars. Let the workpiece sit in a warm place for a day, then put it in the refrigerator.

How to ferment cauliflower with beets - the best recipe

You need to prepare:

Two kilos of cabbage inflorescences
One medium burgundy beet root
Half a head of garlic
Not too large carrots
Seven black peppercorns
Three allspice peas

Cooking the brine:

Liter of water
Half a glass of regular salt and sugar

Cooking delicious cabbage:

First of all, let's prepare clean and dried inflorescences. Grate the carrots, cut the cabbage into thin cubes, it is better to cut the garlic into cubes or strips. Mix everything, being careful not to mash the cabbage. Now fill everything with cooled brine and leave the cabbage to steep for about five days in a warm place. After the fermentation process is complete, you can pack everything into jars and put it in the refrigerator.

Armenian sauerkraut recipe

For the recipe let's take:

Two, maybe a little more kilo of cauliflower
Medium carrot root
Small burgundy beets
A small piece of celery and parsley roots (5 cm)
Two pods of hot chili peppers
bunch of cilantro
Three liters of water
Eight tablespoons of table salt
Half a cinnamon stick
Three laurel leaves
Eight black peppercorns

How to cook:

In principle, this recipe can be suitable for any cabbage, but it is with cauliflower that the dish turns out to be the most tender and especially tasty. Prepare the cabbage and separate all the inflorescences. We cut carrots into snouts, beets into petals.

We remove the seeds from the peppers and cut the roots into equal parts. Let the marinade boil, add bay leaf, cinnamon, peppercorns, and don’t forget to add salt. After boiling, leave to cool.

While we are starting to lay out vegetables, inflorescences, in rows, layers, the first layer, peppers with roots and cilantro in the middle (it’s easy to tear it with your hands). The top layer is again cabbage. Pour in a cool marinade and set a slight pressure, so the cabbage will cook in the cool for five days, then put it underground.