Lightly fermented cabbage with pear salad

I like to eat raw cabbage when it is soft, long fermentation takes time and change the flavor a bit too much. This is a light and fast to make version for summer. 

 

Lightly fermented cabbage with pear salad

1. Cut 1 head of cabbage into very fine shreds, season with 1% its weight of salt, and white pepper.

2. Add 2-3 ripe pears, cut into thin slices, a few mashed garlic, and 2 tbsp of yogurt to cabbage mixture. Mix well and let it stand at room temperature for a few hour. Mix again and fridge overnight.

3. Serve as such, or add some dried cherry tomatoes for colour and flavor.