As a lot of cabbage has been recuperated, this is choucroute time. Using one of the most ecological conservation method: lacto- fermentation, which should not be confused with salt or vinegar methods
Choucroute time
![Choucroute time](/content/images/size/w2000/2019/02/1550234510046926.jpg)
As a lot of cabbage has been recuperated, this is choucroute time. Using one of the most ecological conservation method: lacto- fermentation, which should not be confused with salt or vinegar methods