- 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.
- Drain the fermented red cabbage and squeeze slightly.
- Wash and cut the pears, cut into thin strips and add to the red cabbage
- For the sauce mix the cranberry jam, the balsamico and the oil and add to the salad. Season with salt and pepper.
- Garnish with walnuts.