Clean and shred your cabbage.
Clean and shred your beets.
In a large mixing bowl, mix approximately 1 3/4lb shredded cabbage, 1/2lb shredded beets, 2 tsp caraway seeds and 12.5 grams salt. Mix well!
Stuff into jar and press down as much as you can. Leave a few inches of head space. My general rule of thumb is to fill only to the shoulder of a Fido jar, which leaves about 3 inches of headspace.
Close jar and let ferment for 24 hours, then check brine level. If cabbage is not well-submerged, you may need to add more brine.
Ferment at room temperature for 1-2 weeks (if your house is on the warmer side, you’ll ferment at room temperature for less time). Then move to the fridge where you will leave it an additional 9-10 weeks.