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Rinse brisket and pat dry.
Break up cinnamon stick and bay leaves, lightly smash cardamom. Mix together with mustard seeds, coriander, cloves, red pepper flakes, salt, and sugar.
Rinse and dry brisket. Throughly massage spice/salt mixture into meat. Roll up tying with string to secure. Place rolled up brisket in jar or glass container.
Pour sauerkraut brine (or whey-see notes), celery juice, and beet juice (if using) over the meat. Make sure meat is fully submerged. Though in the garlic cloves. Seal with lid.
Place jar in the refrigerator for 5-10 days.
Unwrap, rinse and cook.
Prepare onion, celery, carrot and garlic cutting in large chunks. Put in the bottom of a crockpot (or dutch oven)
Place meat on top of the vegetables along with the water.
Cook on high for 4-5 hours, until the meat, is tender and easily forks apart.