A favorite and colorful version of kraut!
4 cups shredded cabbage
2 cups grated beets (raw and peeled)
2 cups thinly sliced onions
Place in a large mixing bowl and add:
1 tablespoon sea salt
1 teaspoon caraway seed
1 teaspoon celery seed
1 tablespoon minced garlic
Stir to mix all ingredients. Allow to macerate in bowl for an hour or two stirring occasionally. Sauerkraut is self-brining. The salt will draw liquid from the cabbage, beets and onions to form it's own brine. If necessary massage with hands or use a kraut pounder to draw out more liquids. Pack in jars using proper weighting method. Ferment time: 2-6 weeks.