• 2 Tbs. pickling salt
• 5 Lbs. fresh cabbage
• 2 medium carrots
• 1 apple cored and sliced into 16^ths
• ¾ cups cranberries
• 2 Tbs. chopped dill

Reserve 2 outer leaves of cabbage and shred remaining head.  Grate carrots coarsely.  In a large bowl, mix the salt with the shredded cabbage, rubbing the salt into the cabbage with your hands.  Gently mix in the carrots, apple, cranberries and dill.  Pack the mixture into a 1-gallon jar pressing the cabbage down firmly.  Add any liquid that may have accumulated in the bowl.  Lay the reserved cabbage leaves on top.  Dissolve 1 ½ Tbs. salt in 1 qt. water.  Push a freezer into the mouth of the 1-gallon jar and fill it with the salt water.  Seal the bag.  Set the jar in a spot out of direct sunlight (ie western Oregon)  at a temperature of 65-72 degrees F.  Two or three times a day during the next two or three days push the handle of a wooden spoon to the bottom of the jar to allow gasses to escape.  Let the mixture ferment 4-5 days until the cabbage is as sour as you like.  Store in the refrigerator.

Makes approx. 3 quarts.

Adapted from The Joy of Pickling, by Linda Ziedrich.