Shred the cabbage and reserve one leaf for later use.

Soak the shredded cabbage in water with a little vinegar for 5 minutes, then rinse and drain.

Add beet for color, or skip if unavailable.

Add 2% of the cabbage weight in salt and mix thoroughly.

Massage the cabbage with gloved hands until it releases moisture.

Add pickling spice or garlic to enhance flavor.

Pack the cabbage tightly into a sterilized glass jar and cover with the reserved cabbage leaf.

Place a small weight (like a shot glass) on top, seal the jar, and ferment at room temperature.

After one week, check for bubbling and sour aroma. Store the fermented cabbage in the refrigerator.