1. Cabbage finely chop, add salt, sugar. To grind by hand. 2. Wash apples, cut into wedges (seeds removed). 3. Carrots wash and grate on a coarse grater. 4. The cabbage is mixed with apples and carrots, add caraway seeds and stir (without cumin). 5. Put in a quart jar mix well trombate with the aid of a wooden pestle. 6. Send it to ferment at room temperature for a few days (I have 3 days). Cover with a cloth or cabbage leaf. The resulting foam periodically removed. Every day (at least once) with a knife to pierce the cabbage to the bottom. 7. After the final fermentation process to move a container of sauerkraut in a cool place (I have in the fridge).