2 lb cabbage
2 medium carrot
3 bay leaf
1 l (36 fl oz) water
5 tbsp sugar
2 tbsp salt
2.5 tbsp vegetable oil
3.5 oz (100 ml) 9%
Shred the cabbage and carrots thinly.
Put cabbage, carrots, the bay leaves and peppercorns into a glass or enameled dish.
Bring the water to boil, and stir well with the salt, sugar, vegetable oil, and with the vinegar.
Chill, and pour over cabbage.
Let to sit for 24 hours in a room temperature
(pierce top to bottom some times using wooden stick), then place in a refrigerator for about 4-5 days.
Use this cabbage as a garnish.