Cabbage sauerkraut with cranberries and honey

Cabbage sauerkraut with cranberries and honey is another way to ferment a healthy and inexpensive autumn vegetable. Crispy cabbage appetizer with honey and cranberries is prepared in just 3-4 days, so you can enjoy its original taste very soon.

Ingredients

• White cabbage - 1.3 kg
• Cranberry - 50 g
• Carrot - 100 g (1 pc.)
• Honey - 3/4 tbsp. spoons
• Bay leaf - 2-3 pcs.
• Black peppercorns - 5-6 pcs.
• Salt - 3/4 tbsp. spoons or to taste

Directions

1. Prepare all foods.
2. Choose dense and flattened cabbage, it is from such a head that the appetizer will be juicy and tasty as a result. Honey is needed to speed up the fermentation process, but if you do not use it, you can replace 1 teaspoon of sugar.
3. Chop the cabbage with a knife, vegetable cutter or using a regular kitchen grater. Keep in mind that cabbage greatly decreases in volume after pickling, so it is better to take a lot of cabbage for this recipe.
4. Peel the carrots and grate on a fine grater.
5. Mix cabbage with carrots in a large bowl or on a clean table.
6. Add salt and honey to the mixture of vegetables, gently mix with your hands. This recipe does not provide for rubbing cabbage with salt; the vegetable juice will be allowed already in the pan. The amount of salt is small to emphasize the natural cabbage flavor and additives - honey and cranberries, but if desired, salt can be added to your liking.
7. Put a third of the cabbage mass on the bottom of the pan, put black pepper grains and bay leaves on top.
8. Arrange half of the cranberries on top. Then repeat the layers again: a third of the cabbage mass and the remaining cranberries.
9. The top layer should be cabbage.
10. Place a flat, wide plate on the surface of the cabbage, set oppression on it.
11. Place the pot in a warm, dry place. At room temperature 22-24 degrees cabbage will be ready in 3 days. If the room is colder, increase the fermentation time by 1 day.
12. After a while, remove the oppression and a plate, mix the cabbage.
13. Arrange the finished snack in clean jars with tight-fitting lids. Store sauerkraut in the refrigerator or cellar.
14. Cabbage sauerkraut with cranberries and honey can be kept in the refrigerator for up to 1 month without losing its taste at all.
15. The finished cabbage turns out to be crispy, with a natural cabbage taste (you can add salt), with a light, barely perceptible hint of fragrant honey. Cranberries give the appetizer an original flavor and a slight bitterness.
16. Fermentation is a great opportunity to save such an inexpensive healthy autumn cabbage.
17. Bon appetit!