Recipe Lacto-fermented red cabbage, garlic and carrots

1.Dissolve coarse salt in water.
2.Meanwhile, cut the red cabbage into strips and the carrots and garlic into cubes.
3.Mix everything together in a bowl.
4.Fill your jar with the mixture, packing well with a wooden spoon.
5.Pour the brine into your jar so that it covers the entire mixture, taking care not to exceed the "max" mark.
6.Place a fermentation weight in the jar to keep the mixture submerged. Wipe the edges well to ensure that no residue remains. Close your jar.
7.Place it on a plate (fermentation can cause some liquid to escape!) and wait at least a month before tasting. Ideally, keep it at room temperature for the first few days, then place it in a cool place for the rest of the fermentation process. Remember to open the lid from time to time to avoid a suction effect that will make it difficult to open.

You can also flavour your preparation by adding pepper berries and the spices of your choice!