Cabbage should be tight and weighing more than 1 kg. They are cleaned only by external contaminated and torn leaves. The stem is cut flush with the cabbage and cut crosswise at a depth of 3-4 cm. Cabbages are placed close to land, pressed the top with thick wooden lattice that is tightened with two or three wooden wedge. Between cabbages may be placed heads red garden beets or red cabbage. So the juice extraction nice pink color. To enhance fermentation, it is better to put some corn cobs in milk maturity. Cabbage pour cold water every 10 l dissolve 400 g of salt. The brine should cover the cabbage with a layer of 10 cm. On the fifth day after the flooding it is decanted. Further decanted becomes every other day for two weeks. If the brine during this time reduced, make a new one that contains 200 g of salt in 10 liters of water. Fermentation begins a few days after flooding and lasts 2-3 weeks. When the cabbage well and rise no more decanted, the surface of the brine sprinkle a few handfuls of barley pokalnva a few days and cover with brine cap of sprouts. Thus protecting it from weathering. Extractions of cabbage, the cap carefully lifted and then again placed in the original position. Top barrel is sealed with a lid.