A delicious, a tangy and stringy melange of cabbage, cranberries and carrots that starts off perky and alert, and two days later, transforms into a bright, lip-puckering pickle, ready to brighten up a sandwich, star on its own, or be added to other vegetables for a winter salad. I like my kraut to pack a punch, so I tend to have a heavy hand with the vinegar; if you, like my grandparents, prefer a more salty brine, go easy on it, or substitute lemon for a portion of it. Pickle cabbage in jars, enameled buckets, pots, clay pots , etc. This sauerkraut is rumoured to have magical healing qualities, or in any case, just provide you with a lot of vitamins. It has been eaten by my family for generations.