If using the starter culture, place ½ cup of water in a glass measuring cup and add the sugar or juice. Then add the culture and stir until dissolved. Let the mixture sit while you chop your vegetables – anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture.
Remove and discard the outer leaves and core of the cabbage.
Shred the cabbage and place it in a large bowl.
Peel and shred the carrots and the beets and then add them to the bowl.
Add the garlic, lemon juice, and dill to the bowl, and mix until thoroughly combined.
Transfer the vegetables to a 1-gallon glass or ceramic container that can be securely sealed.
Add the culture and fill the container with filtered water, leaving at least 2 inches of headspace to let the vegetables bubble and expand as they ferment.
Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered.
If any mold formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the moldy vegetables and push the rest back under the water.
After 6 days, place the vegetables in cold storage or the refrigerator.
Storage Note: These veggies can be stored in a covered airtight container in the refrigerator for 9-12 months or longer!