Fermented cabbage with cranberry

Shred the cabbage (500 g) into thin strips.

Peel and grate the carrot (100 g) on a coarse grater.

Peel the ginger (20 g) and finely chop or grate it.

Combine the cabbage, carrot, ginger, and fresh cranberries (100 g). Gently mix.

The cranberries add a bright tartness and speed up fermentation. For a stricter keto version, reduce the amount to 30–50 g.

Prepare a salt solution. Dissolve sea salt (20 g) in cold drinking water (1 l).

Pack the vegetable mixture tightly into a glass jar, leaving 2–3 cm of headspace at the top.

Pour the salt solution over the vegetables so that they are completely covered by liquid by 1–2 cm.

Place a weight or a small press on top to keep the vegetables submerged.

The cabbage must always remain completely under the brine.

Place the jar in a deep plate or tray. Cover loosely with a lid or cheesecloth.

Leave the cabbage to ferment at room temperature for 2–3 days.

Check the brine level daily and, if necessary, poke the cabbage with a wooden stick to the bottom to release gas.

Once active fermentation begins, move the jar to the refrigerator or another cool place.

Let the cabbage sit for 7–14 days until it develops a rich sour-salty flavor.