Sauerkraut with cranberries - delicious and very healthy

Remove the top leaves from the fork of white cabbage, cut the forks in half, cut the stalk. Shred the leaves with narrow stripes (about 4-5 millimeters).

Next, put the chopped cabbage in a bowl, pour out all the salt, rub it with your hands until the juice stands out. As a result, the volume occupied by chopped cabbage will decrease several times.

We clean the carrots with a vegetable scraper, thoroughly rinse with cold water, cut into strips, or rub on a large vegetable grater.

Pour caraway seeds onto a dry hot frying pan, potatoes for several minutes, until the aroma begins to stand out. Add the fried caraway seeds to a bowl of cabbage.

Next, add the carrot, mix thoroughly.

Soak fresh cranberries in cold water, rinse thoroughly, remove debris and dried berries.

We take a clean 3-liter jar (you do not need to sterilize the container), put a layer of chopped vegetables on the bottom, rammed with a wooden pestle.

Then pour a little cranberries, again put the shredded vegetables, tighten. Thus, we fill the jar almost to the very top.

We cover the jar with a lid so that dust and debris do not accidentally fall into the pickle. Leave the jar at room temperature for 5-7 days. Fermentation time depends on the temperature in the room, usually + 20-22 degrees Celsius.

Once a day, we crush vegetables with a wooden pestle or pierce with a wooden stick to release the resulting gas.

When the fermentation process is completed, we remove the jar in a cool place - on the bottom shelf of the refrigerator, in the cellar or cold pantry. After 25 days, sauerkraut will be ready for use.