Peel off any tough or damaged outer leaves.  Finely  shred the cabbage.

Add coarsely grated carrots

In a large bowl, combine the cabbage and carrots with salt, mixing it with your hands until it releases its liquid. It is recommended to use a juicy variety of cabbage.

Add cranberries and mix.

Tightly pack the cabbage mixture into a clean glass jar, leaving headspace.  Add any liquid produced by the cabbage mixing into the jar, making sure the cabbage is below the liquid.

Cover the jar with a lid and leave at room temperature for 3 days. Several times a day, gently push the cabbage down with a long knife to release trapped bubbles.

Place the jar in the refrigerator.

Your fresh sauerkraut can be served garnished with finely chopped red onion, sunflower oil, and a drizzle of honey.