Cabbage and beet salad

• Cabbage, 5-6 lb total
• 3 medium beets
• 3 large garlic cloves
• 2 cups filtered water
• 1 1/4 cup oil
• 1 cup white vinegar
• 1 cup of granulated sugar
• 2 Tbsp sea salt

In a medium sauce pan, combine water, oil, vinegar, sugar, and sea salt. Bring to a boil then remove from heat and cool to room temperature.

Finely shred cabbage and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks, then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.

Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. Refrigerate or let stand in a cool room for 7-10 hours or overnight.