Place the finely grated cabbage and beetroot in a bowl along with other ingredients and massage with 1 tsp salt.
Leave it to sit, mixing occasionally for 1-2 hours until cabbage has wilter and released a little water.
Place the mixture and all the juices in a clean mason jar. If there isn’t enough liquid to cover, add just enough water so the mixture is submerged while leaving at least an inch at the top of the jar. Top with a whole cabbage leaf and press it down once more. Cover loosely with a lid and place in a cool place for 3-5 days.
Once fermented to desired amount, place in the fridge.
Chill overnight, discard the cabbage leaf then give it a taste!