Beet sauerkraut with red cabbage is an easy recipe to ferment and it's so good for you.
Mix all ingredients together in a large bowl. Use your (clean) hands to really work the salt into the veggies. Don't be afraid to give it all a little squeeze; you want the salt to start to bring out the juices.
Once well mixed, press veggies tightly into a wide-mouth Mason jar. As you press, you'll start to see the juices rise to the top. If your produce doesn't generate enough juice, add just a bit of distilled water to bring the level of liquid above the level of the veggies. (You could also use a bit of leftover brine, if you happen to have it.)
Place a glass weight on top of the sauerkraut, making sure to push out any air bubbles that are visibly trapped under it. Set your Fermentools airlock in place, screw on the band and set the jars somewhere out of the way.
Let sit at room temperature for a week or two, checking occasionally to make sure that the veggies remain covered with liquid.
Hot tip: Even with the airlocks, my beet kraut went crazy and overflowed on about day two or three (called heaving, as you'll read here). You might want to set your jars in a tray to catch accidental spills. (And when this happens, remember that the liquid might need to be replenished.)
Days two and three are often the most active, but it will continue to ferment as long as its sitting at room temperature. Once the beet sauerkraut is flavorful enough for you, cap the jar and store in the refrigerator or a cool cellar.
Want to read more about making sauerkraut? This is a great collection of sauerkraut troubleshooting tips.