preparation

1. Cut the red cabbage into thin strips. Put into a jar, pour over the water and add salt. Cover the jar with a cloth and let it ferment for 5 to 10 days. In between, check that the cabbage is completely covered with liquid. Add more water if necessary.
2. Drain the fermented red cabbage and squeeze slightly.
3. Wash and cut the pears, cut into thin strips and add to the red cabbage
4. For the sauce mix the cranberry jam, the balsamico and the oil and add to the salad. Season with salt and pepper.
5. Garnish with walnuts.