Sauerkraut with Cranberries

1. 1 White cabbagepack 1.2 kg ≈ $2.40 550 g
2. 2 Carrots≈ $1.50 per kg 60 g
3. 3 Frozen cranberriespack 300 g ≈ $3.00 40 g
4. 4 Salt 11 g
5. 5 Sugar 6 g
6. 6 Bay leaves to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Thinly shred the cabbage, and grate the carrot² on the coarse side of a grater. Thaw the cranberries or sort through them if fresh.

2. Wash a 1 l jar and scald it with boiling water.

3. Mix the cabbage and carrot² with 11 g salt (18 g per kilogram) and sugar, and knead by hand for 3–5 minutes until the juices run.

4. Pack into the jar in layers, adding cranberries and bay leaf between them, and tamp down firmly. Make sure the juice covers the cabbage, leave 3–4 cm at the top, and place a weight on top.

5. Leave at 18–22 °C for 3 days. Pierce the cabbage down to the bottom 3–4 times each day with a stick and skim off any foam.

6. When the cabbage tastes tart and the brine is pale and slightly cloudy, close with a lid and move to the cold (0–5 °C).

7. Store for up to 3 months in the cold, and keep an opened jar in the refrigerator for up to 3 weeks.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.