1. Cut cabbage into 4–6 large wedges. Slice beetroots into thin rounds.
2. Layer in a glass jar: celery, garlic, beetroot, bay leaves, chilli, then cabbage. Repeat layers until full.
3. Dissolve salt and sugar in boiling water, remove from heat, add vinegar. Pour hot brine over vegetables until submerged.
4. Cover and leave at room temperature. Ready in 6–7 days.
Ingredients
- Brine