Cabbage finely chopped.

Add shredded carrots (I like carrots shredded thin strips on a grater for Korean salads) and cranberries. Mix well.

To make the marinade. To do this, boil water, add honey, salt, Apple cider vinegar and bring all to a boil. Let slightly cool and pour the warm marinade cabbage. It is desirable to cover the plate and put on top of the cargo.

This kind of cabbage is ready on the second day. But I love it when she will stand still for a couple of days, it becomes a sharp, aromatic, moderately salty, sweet and sour, crispy. Honey and Apple cider vinegar gives the cabbage a savory flavor. And berries cranberries when you get to the tooth, burst, adding acidity. When applying I usually watered this cabbage with some flavorful unrefined oil, such as sunflower or hemp. Yummy unusual! Ready cabbage may be placed in jars and refrigerate. I don't usually laid out on the banks and kept on the balcony in the same container in which pickled. Bon appetit!