Homemade Sauerkraut With Cranberries

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   Step 1. Shred the cabbage and the carrots. (carots should be previously peeled and washed). Squeeze and mix carrots and cabbage, Put in a pickling container.

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   Step 2.Prepare the pickling mixture: preheat the water, when it starts boiling add: salt, sugar and bay leaves. Wait until it will start boiling again and turn the gas off. Cool the mixture and pour it into container with cabbage.

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   Step 3. Take the peppercorns and put it inside the cabbage as many as you wish. Press the cabbage and put into a dark warm place. (I put it on my fridge under a wok frying pan)

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   Step 4: Stir every days so that the juices would spred evenly.

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   Step 5. On day 3 or 4 check for readiness. The cabbage should have slight foam on top. Not a lot.

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   If the cabbage is ready, take the handful of it squeeze and put in another clean container. When you put all the cabbage into a new container, put washed cranberries on top and coverwith lid.

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   To serve the homemade sauerkraut just finely chop the onion, take from your container as much cabbage as you need. add salt and pepper and 1 tablespoon of olive oil and mix everything very .Serve with mashed potatoes and with a bird.

* Per serving · 4 servings · Values may vary.

No additional tips available.