How to make
Pour the salt in at the bottom of the drum and wet it well with vinegar. First throw in the carrots, if they're small don't cut them, if not, cut them in 2. Tear the cauliflowers into coarse rosettes and add them to the carrots in the drum.
Next come the tomatoes and gherkins at the end. While putting in the veggies, also be sure to place coarsely chopped celery. Put a garlic head, chopped through the middle, every other layer as well.
The gherkins become ready first, which is why they're put in last. If carrots are predominant in your drum, add an extra 4/5 cup (200 g) salt.
Weave a wreath from the vine branches, place on the veggies and lay a rock on top to keep them pressed down. Leave them that way for 20 hours and only then pour on water and close with a lid.
Decant (optional) every 1-2 days. It'll be ready after about 14 days.
