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.

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).

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.

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.

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

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