Russian sauerkraut - kislaya kapusta

I like to cook but I never made sauerkraut, and I mother-in-law is a very good in this. So, I decided to be a good girl, learn from her, and not last - fermented food is very healthy, very powerful natural probiotic, and very helpful with digestion.

 I do not have a recipe- just 2 cabbages, 2 carrots and 1/2 cup cranberries and salt.
My mother-in-law can not tell me how much salt I need,  it should be not just salty but a little bit bitter.
So I put ma be 2-3 rounded tbs of salt.
Shredded cabbage and carrot should be mushed with hands very hard, so it will be moistened and  juicy.

I put cabbage in a glass jar, I have one 3.2l
and smash down to eliminate air. I put a glass with water on the top of the cabbage as a weight, covered with paper towel and put and plastic bowl under the jar. The juice may come over the top.


Now I have to wait 3 days, each day I have to make a long hole with a wooden stick (do not use metal), to make an air and juice come out.
After 3 days it should be ready and refrigerated.
Will see......