Quick-Pickled Sauerkraut

1 kilogram of cabbage - use a dense, late season, medium- or large-sized head. My grandparents use only white cabbage, but I sometimes use a mix of white and purple.

Up to 30 grams of salt (preferably pickling or canning salt), about 1.5 to 2 tablespoons

1 teaspoon sugar

1 cup, or 200 grams, of 5% vinegar, lemon juice, or a combination thereof

1 cup of carrot, grated

50 grams (½ cup) of cranberries , or lingonberries (if you've somehow magically got 'em)

A teaspoon each of black peppercorns, whole allspice, whole cloves, and 2 to 3 bay leaves (or more, to taste)

800 ml of water

A 2-litre jar, a large crock, clay pot, or enameled pot with a cover

Directions at immigrantstable.com

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