Pickled Beets (Lacto-Fermented)

1-1.5 cups beets, peeled and sliced very thinly
¼ cup cabbage (red or green is okay), shredded
¼ cup onion or leek, sliced very thinly
¼ tsp rosemary (or other dried herb of choice)
2 tsp salt
1 cup water

Combine beets, cabbage, onion or leek, and rosemary.  Toss well.  Stuff into a pint jar leaving about 1 inch of head room.  Combine salt and water and mix until dissolved.  Pour over veggies until covered.  Do not fill it all the way to the top with liquid.  Cap.  Leave at room temperature to ferment for at least 5 days.  Release pressure from lid daily and check taste for progress.  Refrigerate when you like it!