Coleslaw

1. Before you start your coleslaw, we invite you to consult our instructions section to learn everything about the fermentation process!
2. Remove the first leaves from the cabbage and peel the carrots.
3. Slice the cabbage and onions and grate the carrots and celery.
4. Cut the spring onions into small sections.
5. Mix everything in a large bowl with 1% of its weight in salt.
6. Knead and mix the vegetables, pressing them to release the juice with your hands.
7. Leave to rest for 15-30 mins.
8. Repeat your coleslaw until your hands are wet.
9. Fill the jar, packing firmly, to eliminate air pockets.
10. Close it coleslaw with the jar Le Parfait Great.
11. Let your coleslaw 1 week at room temperature, then store ideally at cellar temperature. Consume from 2 weeks.

Coleslaw recipe proposed by Marie-Claire Frédéric for Le Parfait.