Cranberries fermented in honey are a treat and a wonderful gut healthy food. You can make a pint or quart it is up to you.
Supplies:
Sterilized Glass canning Jar with a lid plastic or metal: pint or quart size
To sterilize boil for 10 minutes and let dry naturally
Food processor or just a fork would work
Fresh or frozen cranberries (thaw first)

Recipe for Quart Jar

•  3 cups fresh cranberries skins slightly crushed
• 1" knob ginger sliced
• 1 cinnamon stick
• 1 orange juiced
• 2 cups raw honey or enough to completely cover the cranberries

How To Prepare The Cranberries

• Cranberries have a tough skin and you need to break the skin to release some of the juices. You can do this by using a fork or knife and poke them or place them into the food processor and pulse a couple of times.
  
• Place the cranberries into the quart jar
• Add the ginger slices, cinnamon stick and orange juice and stir.
• Pour the honey over the cranberries until covered. It may take a few minutes for the honey to get to the bottom of the jar. You may have to go back and top it off with more honey after it sits a while.
• Leave about an inch of head space
• If you are using a metal canning lid, put a piece of parchment paper between the lid and the jar it may react with the fermentation process.
• Cover the jar tightly and give it a few turns to coat all of the cranberries in honey.  Every few days, tighten the lid, give the jar a few turns, then re-loosen the lid
• Place the jar on a plate in case the honey overflows as it ferments which happens often. Then put it in a dark cool area.
• Within in few days to a  week you will notice bubbles. The honey will turn red and become more runny.
• The cranberries will start to wrinkle and will loose their tartness.
• Store in a cool place for many months or even a year or more.
• It’s important to use raw honey for this recipe, as it has all of the bacteria and wild yeast that is necessary for fermentation.
• The small amount of orange juice will create just enough liquid for fermentation to happen.
• These can be left to ferment for quite a while, several months, and will be tastier as time goes on. I think the flavor even after just a few weeks was amazing! You can eat them at any time.
  
• Store in a cool place for many months or even a year or more.

Note:

• If you are concerned about botulism, use a pH test strip. Botulism spores can't reproduce with a pH of less than 4.6. Honey is usually around 3.9, but that can vary between brands. Cranberries are also highly acidic.
• If the pH is too high, add a splash of raw apple cider vinegar to add more acidity and retest. This is generally not needed, but I do want to mention it.
• Honey cranberries should not be given to babies under one year of age.

If you have never fermented anything you will need a few items.

• 1 quart sized wide mouth jar
• A Pickle Pebble - This is a piece of glass that fits into the jar that will hold the Brussels sprouts under the liquid when fermenting. You can use anything, that fits into the jar and does the same job. I have used a larger leaf of cabbage with a plastic lid on top of it to hold the sprouts submerged. A smaller canning jar turned upside down is another option that has worked for me.

Directions:

1. Add the Brussels sprouts, jalapeno, onion and garlic to a Mason jar.
2. In a measuring cup, create your brine by mixing 2 cups warm/hot filtered water with 1 tablespoon of Kosher salt.
3. Once dissolved, pour the brine over the Brussels sprout mix, leaving 1.75" at the top. Weigh the ingredients below the brine with a Pickle Pebble or other method.
   
4. Place the top and screw top and leave to ferment in a cool, dark place, like a kitchen pantry. Check it periodically to taste, maybe every 2-3 days. Typical fermentation is about 2 weeks, but check more often if the weather is especially warm.
5. Once you are satisfied with the taste, remove the top and pickle pebble and move the jar to the fridge.

NOTES

1. Will last nicely in the fridge for up to 2 months.
2. Feel free to experiment with other spice combinations: curry, rosemary and lemon, etc

This is a traditional Salvadorian Kraut with a lime flavor. It's easy to make and yields about 1 quart of kraut that lasts for weeks in the fridge. You can eat it as a side dish but it is also perfect wrapped in a tortilla with beans and meat. I love it on my pulled pork sandwich for that extra crunch and burst of flavor.

Ingredients:
510 grams of green cabbage shredded (3.4 cups)
115 grams carrots, thinly sliced (1 large carrot)
85 grams white onion, thinly sliced (1/2 large onion)
Zest of 1 lime or 2 T. lime juice.
12 grams salt (2 tsp.)
30 grams jalapeno, thinly sliced (1-2 jalapeno's depending on taste)

Directions:

• In a large nonreactive bowl, combine the cabbage, carrots, onions, lime and salt. Do not put the jalapenos in right now.
• Work the salt into the vegetable using your hands for about 2 minutes. Basically you want to squish and massage the vegetables so they start releasing their liquid.
• Use a wooden spoon to stir the jalapenos into the shredded vegetable mixture.
• Use your hands to pack the slaw tightly into a quart mason jar. A wide mouth jar works best so you can get your hand in there and rally pack it down.
• Once all of the slaw is packed into the jar, push it down, the liquid brine should just cover the vegetables.
• Secure the jar with an airlock and allow to ferment up up to 2 weeks. You can begin tasting to do tasting after 3 days.
  
• When to your liking refrigerate for long-term storage. It will not last long in the fridge it's a wonderful side dish or topping.