Ingredients: 8 kg  cabbage 100 g  garlic 50 g  horseradish parsley 300 g  beetroot 500 gf carrot Pickle 4 l (liter)  water 200 g salt 100 – 200 g  sugar dill bay leaf black eyed peas Cooking Wash vegetables and peel them. Cut off the cabbage stump. Slice it into pieces (200 – 250 g each). Peel and cut the garlic finely. Slice the horseradish. Grate the carrot on a large grater. Cube the beetroot. Alternate the layer of cabbage, then the layer of carrot, garlic, beetroot, and horseradish in...