Shred the cabbage: Remove outer leaves, slice cabbage finely with a knife or mandoline.

Massage with salt: Place in a large bowl, sprinkle salt, and massage with clean hands for about 5–10 minutes until it gets soft and releases liquid.

Pack into jar: Tightly pack the cabbage into your jar, pressing it down firmly. The brine (liquid) should rise above the cabbage.

Weigh it down: Place a clean fermentation weight or a smaller jar on top to keep cabbage submerged.

Cover and ferment: Cover the jar with a cloth and rubber band or loosely with a lid. Leave at room temperature (60–75°F) out of direct sunlight for 1–3 weeks.

Taste test: Start tasting after 5–7 days. Once it’s tangy and sour to your liking, move it to the fridge. It will continue to develop flavor slowly.

Note: You can add carrot and shallots as an option or just create craut with cabbage. For the beetroot flavour, simply boil a peeled beetroot and grate into the mixture