Cabbage is cleaned of the outer leaves and stalk. Cut into narrow strips. Apples cut into slices. Chopped cabbage sprinkle with salt and triturated well. Place in a container and tamped tightly to separate sap surface. Sliced ​​apples are placed in rows between cabbage. Top put cabbage leaves. Cover with a clean cloth (cheesecloth) and pressed with a lattice (cross) and stone. Containers stored in a cool place. The most favorable temperature for fermentation cutting cabbage is 18-20 C. At a lower temperature fermentation lasts longer and produces a product with -loshi taste. During the fermentation, foaming and gas. After the turbulent flow of fermentation cabbage leaves to douzree and improve its taste. At the end of the tumultuous fermentation the juice begins to clear, and the taste of bittersweet becomes pleasantly sour.