Wash all containers and tools really well in hot soapy water, rinse with hot water, and allow to air dry. No need to sterilize them.

Clean the cabbage in cold water, remove the core, slice very thin using either a mandolin, a knife, or use a food processor.

Add shredded carrots and beets if using. Beets and carrots are optional, you can use cabbage only. On every 2 pounds of shredded veggie mix add 1 Tablespoon of Celtic sea salt.

Mix well with clean hands, really massage the salt in until the cabbage reliases juice.

Pack the mixture into your fermenting jar, not too tight, leaving 2-3 inches of headspace. Cover the top of the mixture with large cabbage leaves. Make sure all of this is covered with the brine juice that the veggies released. If it isn't - add just enough water to cover.  Lay the weight on top of the leaves and put on your airlock lid.

Note: carefully read the instructions for your chosen airlocks. 

note: when you pack your mixture, do not pack it up to the top, leave a couple of inches of space, because as it will start to ferment and produce gas, it will be pushed up.

Day 1 to 7:

The fermentation process should be done at room temps between 65F - 72F, away from sunlight.  Any lower and the fermentation slows down, stops altogether, or never start. Any higher and the fermentation speeds up, not giving enough time to develop the sour or tangy flavor common to lacto-fermented foods.

Inspect the mixture once a day to make sure that the liquid in the jars is at the correct level. If the brine reaches the top, you can open the lid and push down the weight gently to release the gas. Add another weight if necessary, clean the lid and the airlock and tighten it back on.

***a few red flags: browned cabbage, yeasty odor, slime, mold. 

Day 8 to ... (I stop mine on day 10 but you can keep it to continue to ferment up to day 28)

The mixture should have developed the sour flavor that we love in a sauerkraut. You may begin tasting your sauerkraut, (opening the jar and exposing it to air will not spoil it at that point). Continue the fermentation until you reach the level of sourness you prefer. 

Transfer the mixture into clean glass storage containers, lightly pressing it down as you pack it right up to the top, leaving as little space between the mixture and the lid as possible.

Store in the fridge for up to 12 months.