Salted black bunches

Pick the grapes well, leave only the strong and young ones.
Clean of debris, then trim the legs.
Rinse everything well in several waters
Pour cold water with the addition of citric acid and salt.
Put a circle and a load on top so that they are well immersed in water, otherwise they will turn black
So we leave it for 2 days, changing the water to a new cold one 2 times a day
In autumn the nights are cold and you can leave a bucket or a container on the balcony (after all, the bunches are collected in autumn)
After 2 days, rinse the grapes well and start salting.
At the bottom of a glass jar, or bucket, or enameled pan - put horseradish leaves, bay leaf, dill, peppers, currant leaves, cherries, garlic, cut into small pieces and layer by layer with mushrooms, sprinkling with salt at the rate of -40g per 1 kg of soaked mushrooms and garlic with spices.
Put the cargo and leave everything for 5-6 days.
Then see if they are not well covered with brine, then make the load heavier.
In the old days, mushrooms were reported further until they reached the top, but now so many mushrooms are not collected and one portion is enough.
So they are left for 40-45 days.
Then lowered into the cold.
But it is also possible - after 5 days of salting, they are laid out in small glass and sterilized containers, wearing gloves beforehand, dill and horseradish leaves are put on top, covered with plastic lids and put in the refrigerator.
That's the whole secret.