This simple recipe for pickled cabbage with beets is a must-have in your refrigerator. Use it for salads, tacos, or hot dogs or snack right out of the jar!
Slice or shred the cabbage into long, thin strips. Peel the carrots and beets and grate them.
Slice the garlic into small pieces. In a large container, combine all the ingredients with the salt.
Cover the container slightly with a lid or plate. Allow the cabbage to ferment for 5-7 days. Every few days, give it a solid stir to keep the liquid flowing.
After the cabbage is pickled, transfer it to glass jars and store it in the refrigerator for up to two weeks. Enjoy!