Clean the white cabbage, remove stump, shred. Put into a glass pan or any other nonreactive pan, mix the cabbage with shredded carrots and season with salt. Pour cool boiled water to the cabbage so that the upper level of the cabbage would be 2-2.4 inches (5-6 cm) lower than that of the water. Leave at the room temperature for 3 days, piercing it during this period 6-8 times with a wooden stick.

3 days later pour out the part of the juice, dissolve sugar in it and pour it into the cabbage again. Cover and let stay in a cold place. The cabbage is ready in 1-2 days after that.