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Shred a head of cabbage.
Salt it at about 2% of the weight and work it with your hands until it releases its own juice.
Fold in grated carrot, a handful of whole cranberries, and a spoon of caraway seeds.
Pack it tight into a jar, press it down under its own brine, weight it, and seal it.
Ferment a few days at room temperature, then move it to the fridge.