4    Heads of Cauliflower
4    Heads of Green Cabbage
1 bn Fresh Carrots
1    Head of Garlic
1 bn Celery
4 lb Kirby Cucumbers
15 tb Salt
10 l  Hot water
2 tb Mustard seeds
2 tb Peppercorns
4    Bay leaves

These are the approximate ingredients you would need to fill up a 10 liter
barrel. Peel garlic and cut each clove in half. Peel carrots. Wash
vegetables. Cut cabbage, carrots and celery into quarters. Break apart
cauliflower. Leave cucumbers or tomatoes whole. With cabbage, discard outer
leaves and cut off the hard part at the base. With the cauliflower, leave
alittle it of the leaves on for taste but discard the hard part of the
stem. Mix vegetables in layers so all of one kind is not next to the other.
Put in the vegetables, garlic, then vegetables again, and so on. Add 1
heaping tablespoon of salt for each liter of hot water that you will add to
the barrel. After the barrel is full with the vegetables and water, add 5
more tablespoons of salt on top, along with 2 tablespoons of mustard seeds,
2 tablespoons peppercorns and 4 bay leaves. You can use a cheescloth bag to
put the mustard seeds and peppercorns in or just throw them in loosely. Use
clean wood sticks or empty glass bottles on top to hold down all vegetables
under the water, if necessary. Its important for them to be covered at all
times. Mix the barrel (if its large, it can be rolled on the floor!) when
done and shake it again each day for the next few days. Its important to
make sure its being mixed well. It should be ready in about 10 days to
eat. Kirby cucumbers may take a few days longer. Taste the liquid after
the first couple of days, as you may need to add an additional tablespoon
of salt or two. Its important not to add too much salt in the beginning
but to keep the balance constant and to add alittle more as the salt is
absorbed. In our case, we added 3 tablespoons of salt on the sixth day,
but this could change according to what you put in and the size of your
barrel.