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Slice the cabbage into chunks.
Place cabbage chunks in a glass jar together with beetroot, garlic, peppercorns and fresh dill.
Mix the salt with filtered water, stirring continuously until salt is dissolved.
Pour the brine over the vegetables.
Place the lid firmly on top, ensuring vegetables are completely submerged in the brine.
Leave at room temperature for 7 days until fermented (bubbling and subtly sour scent).
Store in the fridge and enjoy.