Step-by-Step Guide to Make Perfect Fermented Coleslaw

Hello everybody, it is Gordon, welcome to my recipe site. Today, I will show you a way to prepare a special dish, fermented coleslaw. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Fermented Coleslaw is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Fermented Coleslaw is something which I have loved my entire life.

Read Customer Reviews & Find Best Sellers. Coleslaw is fun to ferment, and fermented, even more delicious than its traditional counterpart. When you ferment coleslaw there is no need to add the usual vinegar. This is because the fermenting process adds the tangy flavor.

To get started with this recipe, we must first prepare a few ingredients. You can cook fermented coleslaw using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fermented Coleslaw:

1. Get 1/4 Purple Cabbage
2. Prepare 1/2 Savoy Cabbage
3. Prepare 2 Chillis
4. Get 1 Piece Ginger the size of your thumb
5. Get 2 Cloves Garlic
6. Take 3 Spring Onions
7. Prepare 2 Carrots
8. Prepare 2 Tsp Fennel Seeds
9. Take 1 Tsp Mustard Seeds
10. Get Salt
11. Prepare 1 Clean Large Mason Jar

Basic slaw, German slaw, Asian slaw - you name it. Fermented coleslaw recipe is easy as cabbage, carrots, and sea salt. You may spice it up with garlic and dill. Directions for making fermented coleslaw consists of shredding raw cabbage, carrots, and adding sea salt to a jar or vessel.

Steps to make Fermented Coleslaw:

1. Finely slice all of the veggies into strips, including the ginger, garlic and chilli. Weigh them to get an overall weight.
2. Press the veggies into a mason jar, make sure you really push them down to get rid of any air bubbles.
3. 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).
4. 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.
5. 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.
6. 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.
7. Leave to ferment, I left mine for 7 days before placing in the fridge.

You may spice it up with garlic and dill. Directions for making fermented coleslaw consists of shredding raw cabbage, carrots, and adding sea salt to a jar or vessel. The fermentation time depends on your taste buds for the expected flavor and texture. After a bit, a straight batch of fermented cabbage can get boring. I like mixing up my ferments and trying different veggie combinations.

So that is going to wrap this up for this exceptional food fermented coleslaw recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!