Ingredients

• 1 Kg purple cabbage
• 5 apples
• salt
• vinegar
• mint
• extra virgin olive oil

Cut cabbage into thin slices. Weigh it, put it in a bowl and add salt equal to 3% of the weight of the cabbage.
Rubbing until all the liquid has come out. Let it rest for 10-15 minutes.
Wash apples and cut them in half, leaving them with the peel.
Roll out in a container a layer of cabbage, lay the apples on top, placing them on the pulp side. Cover with more cabbage, add its liquid until everything is submerged (if that is not enough, add water with 3% salt).
Support on the ingredients a weight that keeps them below the liquid, cover and let it ferment for 4-8 days at a temperature of about 22 ° C.
Serve in salads, dressed with oil, salt and vinegar, garnished with fresh mint.