sauerkraut with cranberries

Sauerkraut is a great base for winter salads and borscht. It is suitable for any food and in its pure form. In many countries, it is even used as a side dish for ham or sausages. There are many recipes for sauerkraut. This recipe suggests sauerkraut with cranberries. Cranberries increase the acidity of the product and prevent rotting, if suddenly winter turns out to be warm. In addition, cranberries are also antiseptic, which means that our cabbage will acquire medicinal properties.
Finely chop the cabbage. Cut the carrots into thin strips. of course, you can grate it on a grater, but then the taste will change. And dense pieces of carrots will look better in salads. So, we cut it. On a flat surface, we pour a little cabbage, a handful of carrots, sprinkle it all with salt and live with our hands until the vegetables give juice. The pressed part is put in a container for salting, having previously covered the bottom with cabbage leaves. On top of each portion we throw a little cranberries. When the container is filled, we press the cabbage a little on top so that the juice comes out. Juice, I advise you to try for salt. If the salt is not enough, then you can add a little. Pour the remains of cranberries on top and put them in a warm place for fermentation. All three days we pierce the cabbage with a rolling pin to release bubbles. If the cabbage has turned sour normally during this time, we take it out into the cold, putting the oppression on top.