Ginger sauerkraut

1. Before we start, we invite you to consult Our user -managing section In order to learn everything about the fermentation process!
2. Remove the heart of the cabbage and keep a whole sheet apart. Mince the cabbage finely and place it in a bowl.
3. Grate the ginger (with a cheese grater for example). Mix salt, ginger and minced cabbage between your fingers.
4. Press the mixture with your fingers until the cauliflower juice is drained by osmosis. You can let stand for 5 minutes and start pressing a little to drain more, repeating 3 or 4 times the operation.
5. Place the preparation (with its juice) in a jar, tapping well so as not to enclose oxygen. It is necessary to keep about 2 cm of space between the vegetables and the top of the jar. On the top place the bay leaves, then the whole cabbage leaf.
6. Clean the edges well.
7. Close the jar with the rubber seal. Place it at room temperature 4 to 5 days outside the direct sunlight, on a small cup, in case a little juice overflows. Store cool for minimum 2 weeks then sauerkraut can be consumed. The open jar will be kept cold.

Recipe offered by raw jars for Le Parfait.