Instructions

1. Boil the water and let it cool completely.
   
2. Meanwhile, wash and finely shred the cabbage.
   
3. Peel the carrot and grate it using a coarse grater.
   
4. In a large bowl, combine the cabbage with the salt. Massage it thoroughly with your hands until it starts to release its juices.
   
5. Add the grated carrot and cumin seeds. Mix well to evenly distribute the ingredients.
   
6. Pack the vegetable mixture tightly into a clean jar, pressing it down firmly. Pour in the cabbage juice. Weigh the cabbage down with a clean weight to keep it fully submerged. If there isn’t enough liquid, prepare a brine by dissolving salt in cooled, boiled water. Pour in enough brine to completely cover the cabbage.
   
7. Place the jar in a deep bowl to catch any overflow and leave it at room temperature for 3 to 7 days. Make sure the cabbage remains submerged at all times. Every day, use a chopstick or a knife to poke the cabbage all the way to the bottom of the jar — this helps release the fermentation gases. A very unpleasant smell may come out — that’s completely normal ;)
   
8. Once the bubbling stops and no more gas is released when poking, the cabbage is ready. Seal the jar with a lid and store it in the refrigerator.