Add the Green Cabbage (1), Beet (2) and Salt (1 1/2 tablespoon) to a large glass bowl. Work the salt into the vegetables by firmly massaging and squeezing for 10 to 15 minutes. When finished massaging, mix in the Whole Coriander Seeds (1 tablespoon).
Transfer the mixture, including the brine, into a clean glass jar. Firmly push down the mixture until the vegetables are fully submerged under the brine.
Place a clean weight on top of the vegetables to keep them fully submerged under the brine throughout the fermentation process.
Close with an air-tight lid and allow the sauerkraut to ferment for 5 to 10 days away from direct sunlight and at a cool temperature, about 18 to 24 degrees C (65 to 75 degrees F); taste test after 4 days to determine when you’d like to stop fermentation.
Once fermented, place the sauerkraut in a desired glass jar and seal airtight with a lid. Serve and enjoy!