Fermented Cabbage and Carrots
Rinse cabbage and cut into thin strips. Peel and finely grate carrot.
Dissolve 3 heaping teaspoons of salt in 750 ml (approximately 3 cups) water. Bring to a boil, then let cool.
Layer cabbage with carrots and spices in jars. Pour in warm brine and fill to about 2 cm (approximately 3/4 inch) below the rims. Seal jars and let stand at room temperature about 1 week. Transfer jars to a cool place (but not the refrigerator) and let ferment about 5 weeks more.