Step 1

Combine the cabbage, carrots, and salt in a large bowl and rub them together until you have a goodly amount of liquid in the bowl.

Step 2

Pack the cabbage and carrots into a wide mouth jar a handful at a time (press each layer down firmly. If you push it all in at once, you won't get it all into the jar).

Step 3

Once you have all the veg into the jar, weigh it down with a pickling weight or a four-ounce jelly jar filled with water.

Step 4

Set the jar on a saucer. Cover it with a little kitchen cloth or a paper towel, and secure it with a rubber band, and place it somewhere on your kitchen counter that's out of direct sunlight.

Step 5

Check the kraut every couple of days and push it back down as it expands.

Step 6

When it tastes tangy and good, it's done! Put a lid on the jar and transfer it to the refrigerator.