Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, fermented coleslaw. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Fermented coleslaw is a simple way to add probiotics and additional vitamins and enzymes to this delicious side dish that works well with most sandwiches. Fermented coleslaw sounds too easy to not try. If you need the proper equipment, like fermentation lids for Mason jars, glass weights, and more, Fermentools has everything you need in their online store.
Fermented Coleslaw is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Fermented Coleslaw is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook fermented coleslaw using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fermented Coleslaw:
- Make ready 1/4 Purple Cabbage
- Take 1/2 Savoy Cabbage
- Make ready 2 Chillis
- Get 1 Piece Ginger the size of your thumb
- Get 2 Cloves Garlic
- Take 3 Spring Onions
- Make ready 2 Carrots
- Prepare 2 Tsp Fennel Seeds
- Get 1 Tsp Mustard Seeds
- Make ready Salt
- Get 1 Clean Large Mason Jar
The coleslaw will keep for up to a month. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to. Carolina Slaw hails from …wait for it…the southeastern United States. Our friend Alex Lewin We appreciate very much, this old-timey fermented recipe for a coleslaw/sauerkraut hybrid creation, the. our days : our lives : our adventures.
Steps to make Fermented Coleslaw:
- Finely slice all of the veggies into strips, including the ginger, garlic and chilli. Weigh them to get an overall weight.
- Press the veggies into a mason jar, make sure you really push them down to get rid of any air bubbles.
- Take some water (I used warm water made by diluting boiled water in cold water). Pour it into the mason jar until the veggies are covered. Pour out the water into a separate bowl and weigh it (do this by placing the bowl on some scales before pouring the water in and re-setting the scales to zero).
- Calculate how much salt you need. To do this you need to weigh your veggies and water separately, then add their weights together and calculate 2.5% of the total weight. That total is how much salt you need.
- Mix the water and salt together (this is why I used warm water so it dilutes easier). Pour the salt water back onto the veggies.
- Use something to weigh the veggies down (so I used a ramekin, you could use a small bag full of water). Don't use anything metal. Don't seal the jar, so the gasses can escape.
- Leave to ferment, I left mine for 7 days before placing in the fridge.
A week of making : Fermented sauerkraut + coleslaw. Few pages later in the book there is Fermented Carolina-Style Slaw. I don't know if I've ever had it, but it. Coleslaw is a fabulous way to use up a large head of cabbage, and makes a great fall salad. This recipe is a great way to use kombucha tea that has over-fermented and has a vinegar-like taste.
So that’s going to wrap this up with this special food fermented coleslaw recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
