Pickled Georgian cabbage

In late autumn, when all the homemade preparations are already neatly signed and put in the pantry, I start cooking sauerkraut. This food is suitable for literally everything: it is delicious with potatoes, with any meat, and just by itself with a piece of fresh rye bread. Until I found out about the culinary recipe for pickled Georgian cabbage, I never dared to cook cabbage for the winter in a marinade - for some reason, the taste of pickled vegetables is not something I don't like at all, but it doesn't really match my preferences. The year before last, I listened to a program on the radio dedicated to home conservation. It was a completely unusual program. There were no tips in it on how to properly pickle cucumbers-tomatoes, which everyone who wants to know how to salt, and those who do not want to buy ready-made in the nearest store or on the market. No, it told about the traditions of culinary preparation for winter among different peoples. I paid attention to this recipe of Georgian cuisine and decided not to spare a kilogram head of crispy cabbage for it. As it turned out, I had to do more, but I found out later, when the pickled Georgian cabbage served to the New Year's table did not wait for the chimes to strike and was eaten clean by the guests. But let's move on to the preparation of this meal: I cut the cabbage together with the stalk into large pieces, and the beetroot into medium-sized slices. I mixed all this with chopped parsley and celery, ground red pepper, salt and wine vinegar, poured boiling water so that the barrel was filled, covered it and put it in a warm place. The cabbage turned sour just in time for the New Year itself. It remains only to throw away the beetroot pieces and put the cabbage in a deep salad bowl. Everyone was delighted and last year I cooked it three times already, fortunately winter cabbage is always on sale and stored in stocks for a long time.