Sauerkraut with cranberries is delicious and very healthy.

Remove the outer leaves from a head of white cabbage, cut the head in half, and remove the stalk. Shred the leaves into narrow strips (approximately 4-5 millimeters).

Next, place the chopped cabbage in a bowl, add all the table salt, and rub it with your hands until the juices are released. This will reduce the volume of the chopped cabbage several times.

Peel the carrots with a vegetable scraper, rinse thoroughly with cold water, cut into strips or grate on a coarse vegetable grater.

Sprinkle the cumin seeds into a hot, dry frying pan and sauté for a few minutes until fragrant. Add the toasted cumin to the bowl with the cabbage.

Next, add the carrots and mix thoroughly.

Soak fresh cranberries in cold water, rinse thoroughly, remove debris and dried berries.

Take a clean 3-liter jar (the container does not need to be sterilized), place a layer of chopped vegetables on the bottom, and compact it with a wooden pestle.

Then add some cranberries, more chopped vegetables, and compact them. This way, you'll fill the jar almost to the top.

Cover the jar with a lid to prevent dust and debris from accidentally getting into the pickle. Leave the jar at room temperature for 5-7 days. Fermentation time depends on the room temperature, but is typically 20-22 degrees Celsius.

Once a day, crush the vegetables with a wooden pestle or pierce them with a wooden stick to release the resulting gas.

Once the fermentation process is complete, store the jar in a cool place—on the bottom shelf of the refrigerator, in a cellar, or in a cold pantry. After 25 days, the sauerkraut will be ready to eat.