I needed something useful to accompany Vegan Oktoberfest (with fennel-seitan sausage and homemade hefeweizen) and typical sauerkraut seemed lame. This recipe gives something a little more interesting, and really, brightly colored.

Ingredients:

Basically, it' s simple: Mince garlic, smash cardomom, julienne beets, and slice cabbage into shreds like Big League Chew. Pack them all into a container with A LOT of salt, and leave for about 2 weeks.

Water will be drawn out of the cabbage by the salt, creating a brine and a perfect medium for fermenting. After about two weeks, (push down whenever you notice it rising over the water level) it'll be pungent and ready to go. It should keep for months (unless you eat it.) Seriously.