Cabbage in Georgian with beetle. Branded cabbage in the Guri. The most delicious recipe for cabbage

Cabbage in the Hurian is famous for the piquancy, a large number of aromatic spices, and unusual acuteness.
Each cuisine of the world has dishes, at the sight of which appetite is already awakened. In the Georgian cuisine, this dish is cabbage in Hurian, that is, in Georgian.
When preparing delicious cabbage, it is very important to correctly choose the ingredients. White cabbage is very useful, contains a lot of vitamins and useful trace elements. Useful substances are mainly preserved with fermentation and pickling. It is better to take a light large and dense. Cabbage should be juicy, fresh and late varieties. Colored cabbage and red -legged is also very useful. Red cabbage itself is harsh, but when pickling becomes tender.
Ingredients:
1. Celery (greens) - 200 g
2. Cabbage - 3 kg
3. Garlic - 2 heads
4. Beets - 1.5 kg
5. Pepper chili - 2 pcs.
6. Salt - 4 tbsp
7. Water - 2l
Boil the water for brine, add salt - leave to cool.
Cut the beets with semicircle and put the first layer on the bottom of the enameled pan (half or a third).
Cut the cabbage with large slices (along with the stump) - put on beets.
Celery and pepper with thick rings, a little with a knife suppress the cloves of garlic - put the next layer in the pan.
After all the vegetables are laid in the pan, pour the cooled brine, put the bnes on top and leave for 3 days (at a room of temperature).
Then take a little brine and dissolve another tablespoon of salt in it - having salted cabbage, so you need to let it brew for another two days.