Recipe Lactofermented cabbage, garlic and carrots

1. Dissolve the coarse salt in the water. 
2. Meanwhile, cut the chou-red in lamella, carrots and cube garlic. 
3. Mix everything in a bowl. 
4. Fill your jar with the mixture, tapping well with a wooden spoon. 
5. Pour the brine into your jar, so that it covers the entire mixture, be careful not to exceed the "max" line. 
6. Place a fermentation weight so that your preparation remains very submerged. Wipe the edges well so that there is no residue. Close your jar. 
7. Place it on a plate (fermentation can escape liquid!) And wait minimum two months before tasting. The ideal is to keep it at room temperature the first days, then place it in a cool place for the rest of the fermentation. Remember to open the cover from time to time to avoid a suction effect that will make the opening difficult. 

You can also flavor your preparation by adding bays of peppers and the spices of your choice!