Sauerkraut with cranberries in instant jars

In our family, everyone loves preparations with cumin and carrots, but last year I made cabbage with cranberries and now this recipe is a leader - sauerkraut with cranberries is eaten before the New Year. Cabbage prepared for the winter is stored in a small wooden barrel in the underground. True, it sometimes freezes, but this does not affect the taste. For one barrel I use 10 kg of cabbage, 200 grams of cranberries, a little dill, a glass of fine salt.

For food, I prepare instant sauerkraut in jars according to the same recipe and take the ingredients in the same proportions. For example, to write this recipe with step-by-step photos, I salted only one head of cabbage and will store it in a jar in the refrigerator. I take salt and cranberries in proportion to the weight of the cabbage.

To prepare sauerkraut with cranberries, we begin by removing the dry outer leaves, cutting the head of cabbage in half, removing the stalk and cutting the cabbage into small strips.

Place the shredded cabbage in a plastic container, add salt and stir.

Carefully crush the cabbage with your hands so that it releases juice.

Then, compact tightly in a bowl and leave for an hour. Then we repeat everything: knead, tamp, leave to stand for another hour.

Add dill to the cabbage that has already given juice. Stir, drain off excess juice.Sometimes there is a lot of juice, but you can’t drain all the juice completely - the cabbage will be dry and not crispy. Leave to salt for a day in a cool place.

At the last moment, add clean cranberries and carefully mix with your hands or a wooden spatula.

Now you can put the cabbage in jars and store it in the refrigerator. Although, if you are preparing a large amount of cabbage for the winter, then a barrel is preferable.

Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer.