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Ingredients
  • 1 cup of cabbage.
  • 2 canned beets, unsweetened, no spices, and rinsed.
  • ½ cup of onion, sliced, and soaked in cold water for 30 minutes.
  • 2 teaspoons of chopped garlic.
  • 2 cups of boxed, low sodium, vegetable stock.  Organic is a good choice.
  • Sea salt, use ¾ tablespoons coarse salt, or 2 teaspoons fine salt.
  • 2 tablespoons of aged brine from previous batch of brine pickles.
  • ½ teaspoon of peppercorn, lightly cracked or coarsely ground.
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