Pickled spiced cabbage in a jar with vinegar and sugar

For this, as usual, I chop the head of white cabbage, add carrots grated on a coarse grater to it and to make the cabbage spicy, I add black pepper, sweet pepper, coriander seeds and a couple of sprigs of cloves. I mix all this thoroughly with my hands, squeezing and crushing a little. I fill a three-liter jar with cabbage and pour boiling special pickle-marinade, which helps the cabbage, it is fermented quickly. Here is the ratio and composition of the brine ingredients: 1 liter of water, 1 cup of sugar, 2 tablespoons of salt, 1 cup of vinegar (9%) and bay leaf. Boil water with salt and sugar, gently pour vinegar (there is a strong fizz, but it passes quickly), bring to a boil and pour into the cabbage. A 3-liter jar requires 1.5 liters of brine, i.e. the specified amount in the recipe will go to one jar. So cabbage costs a day at room temperature, and on the second day it is already ready. Then I put it in the refrigerator. You can crunch and enjoy!