1. Wash cucumbers, put them in a bowl, pour cold water over them and let them sit. 2. Peel the garlic. 3. Wash dill and cherry and currant leaves (if using). 4. Put dill, cherry and currant leaves (if using) on ​​the bottom of the jar. Pack cucumbers tightly into the jar, alternating with garlic. Put mustard seeds, peppercorns and salt on top of the cucumbers. Pour cold water over everything. Close the lid. Shake. Leave for 2 days at room temperature. After 2 days, the cucumbers are ready. Then they need to be stored in the refrigerator!

   1. In a large bowl: mix carrots and cabbage with sugar, thyme and salt. 2. Put some cabbage with carrots in a clean jar, press down hard (I like to press down with a wooden rolling pin), put in a few cranberries (4-5); the next layer of cabbage with carrots, press down and cranberries again. And so on, until the cabbage is finished. The cabbage will release juice. If there is a lot of juice, pour it into a clean jar, but do not pour it out, save it. 3. Press down on the cabbage with a spoon. Put the jar with cabbage in a bowl (this is necessary so that if the cabbage releases any more juice, then let it release it into the bowl.) Leave the jar with cabbage at room temperature for 3 days. The cabbage should be in juice all these days, if you see that there is little juice, add some from the saved one. 4. After 3 days, cover with a lid and put in a cold place. Just in case, leave the jar in a bowl for now. After another 2 days, you can eat crispy and very tasty sauerkraut!