An airlocksterilized (optional but they do really protect your ferment)
A fermentation weighta sterilized flat rock, or the cabbage core)
First, take off the first couple of layers of cabbage if they are discolored. Next, shred or cut the the cabbage. Do this with a knife because if you like very crunchy kraut. Use the shredder function on your food processor. if you don't. Do not use the core. You can save it to use as a weight to keep the Kraut under the brine if you like.
Put the shredded cabbage in a large glass or stainless steel bowl.
Next, sprinkle the salt over the cut cabbage. Let the salt sit on the cabbage for about 20 minutes or so.
After the salt has soaked into the cabbage, use your hands to mix it and "work" it into the cabbage. You should be seeing the liquid in the bottom of the bowl grow. Work it for about 5 or 10 minutes. (You can do this with a wooden or stainless steel mallet as well.)
Next, mix in your cranberries.
Finally, add the cabbage, cranberry, and salt mixture to your mason jar. Pour any salty cabbage water over the top. Add filtered water to cover the cabbage, leaving about an inch or inch and a half from the top of the jar to allow for expansion during fermentation. Top with a fermentation weight to keep your cabbage submerged in brine. (Or you could use the cabbage core or a sterilized rock.) Keeping the cabbage submerged is crucial to not developing mold!
Screw on your airlock lids or regular lids. The airlocks are optional, but they really do help protect your ferment.
Let it set out of direct sunlight for at least 3 days and up to 2 weeks. Keep trying after the first 3 days to see when it has reached the taste that you like.
Will keep for at least 6 months refrigerated unless contaminated. Always use a clean utensil when scooping from your ferments!!