Boil the vine leaves in boiling water for 3 to 4 minutes.

Peel the carrots and the celery root

Grate the cabbage and celery root, carrots and peppers.

Finely chop the leaves from the celery, the leaves from the carrots, the parsley and place all the ingredients in a bowl

Add salt and stir.

Fill the vine leaves

Put all the brine ingredients in a saucepan and boil them until the salt and sugar are melted and leave to cool.

Place the dolmadas in a jar and fasten them on top with sticks or a plastic wreath, place in each jar a clove of garlic.

Cover with brine.

Put the lids on top without screwing them

For the next two weeks do not screw them and add brine if necessary.

When the fermentation is over, add a little oil to cover the surface and screw it tight.