1 ea large head of white cabbage.
2 ea large carrots.
1/2 c salt.
cranberries, raisins, caraway-seeds - optional.
Shred cabbage finely, grate carrots. Mix all the ingredients together and squeeze a little on the table. Put in a wood, porcelain or glass container. Cover and put a heavy weight (large rocks or bricks) on top of it. It must be clean as the liquid which come out of the cabbage is likely to cover at least part of it. Leave at room temperature. After 2-3 days the cabbage begins to "bubble" - at this point it must be refrigerated. It will be ready to eat in two days after that.