1-In a medium saucepan, combine 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup white vinegar, 1 cup granulated sugar, and 2 tablespoons sea salt. Bring this mixture to a boil, then remove it from the heat and let it cool to room temperature.

2-Finely shred the 2 medium heads of cabbage (5-6 lb total) using a mandolin with safety gloves for protection. Grate the 3 medium beets (1 lb) or cut them into julienne matchsticks, then mix these with the 3 large garlic cloves, finely diced, in a large mixing bowl.

3-Pour the cooled marinade over the shredded vegetables and stir everything well to ensure even coating.

4-Use a press, like a large dinner plate topped with a water-filled covered bowl, to weigh down the cabbage so the marinade fully covers it.

5-Refrigerate the mixture or leave it in a cool room for 7 to 10 hours, or overnight, to let the flavors develop.

6-Transfer the salad to a large glass jar for storage, including the marinade, and keep it refrigerated until you’re ready to serve. For the best results, let it sit for at least that marination time to enhance the taste.