cabbage 5 kg
cranberry 100 g
carrot 200 gr
salt, 130 g
Cabbage clear of the upper leaves and chop. Carrot wash, peel and chop or grate. Mix the cabbage with carrots and salt and squeeze well by hands on the table until the juice. Add cranberries and mix again. Put the cabbage into the prepared dishes for fermentation and well sealed. Cover with the cargo and leave the room. Must several times a day to pierce the cabbage to the bottom to release the air. When gas evolution ceases, cabbage rearranged in a cool place. Make sure that the cabbage is covered with brine.