How to make
Clean the cabbages well, remove the cores and put wet salt in their place.
Arrange the cabbages tightly next to each other in well-cleaned and steamed barrels or drums, with the cores facing up.
Once you've filled the drum, place 2 wooden beams across or a lid and press down with a stone.
Add some more salt over the cabbages and pour in water. Put 6.5 lb (3 kg) salt per 100 cabbages.
Between the cabbages, you can arrange 3-4 coarsely chopped slices of onion heads and 1-2 corn cobs. You can also throw in some horseradish roots if you like.
Decant the cabbages 1 week after putting them in the drums. You need to drain out the juice about 10 times and pour it back on top of the cabbages. Then repeat the decanting process twice a week.
Repeat until the cabbage juice becomes sour. At that point, do not decant any more, just leave it to marinade.
