Peel off any tough or damaged outer leaves.  Cut the cabbage along the stem into approximately 10 large wedges. Small, dense cabbage heads are best for this.

Cut the red beets into large cubes. Cut the cloves of garlic in half.

Place a layer of cabbage in a large pot or glass bowl, then sprinkle with red beets and garlic. Repeat the layers several times, ending with cabbage.

To prepare the brine, dissolve salt in room-temperature water.

Cover the cabbage with the brine. Put a small plate to hold the cabbage under the brine. The cabbage should be completely submerged.

Leave at room temperature for 3 days.

Place in the refrigerator.

The sauerkraut will continue its fermentation in the refrigerator. This sauerkraut will be especially tasty after about 5 days.