- 1 part of beet
- 1 part of green cabbage
- 2% of sea salt (by weight)
- few slice of ginger, or ginger powder
1. First trim the greens and root, then scrub the beet bulbs.
2. Cut beets and green cabbage into matchsticks size. Leave a few big green cabbage to put on the top inside the mason jar.
3. Add sea salt, ginger and mix well.
4. Store in sanitized mason jar, add pressure to the beet and green cabbage, until juice come out.
5. Add some big cabbage on the top inside the mason jar, and add the weight on it. Make sure the juice is cover all the beet and cabbage.
6. Close the lid and remove the air inside the jar (optional). Keep in room temperature.
7. Push the weight down everyday to remove the bubble, close the lid, vacuum seal the jar to prevent mold. Keep doing it for 3 weeks.
8. Taste it until it's good, store in refrigerator, Ready to serve as side dish, add to salad, etc.
ref: https://www.youtube.com/watch?v=3MU6Ez-5Ums&t=9s
