Shred the cabbage thinly. Shred the carrots thinly. Add the cabbage and carrots to an airtight jar. Sprinkle sea salt on top of the cabbage and carrots in the jar. Redmond Sea Salt is my favorite. Cover the mixture with brine water. Keep pushing the contents down so it does not dry out, add more brine if needed. Place in the refrigerator for up 4-6 months.