My children call this “purple kraut.” They absolutely love to help make this! The flavor is tangy like regular sauerkraut with earthy undertones from the beet and carrots. You might want to make a few jars at once while you are at it. I find we go through it so fast that it is easier to make more at once. Serve with a meat main dish or bean soup to make it more digestible. I also like to serve this over poached eggs for breakfast.
1 heads red cabbage shredded (8 cups)
1 medium beets peeled and shredded
2 large carrots shredded
1½ tablespoons sea salt
1 cabbage leaf (to cover vegetables)