Fermented Coleslaw
Fermented Coleslaw

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fermented coleslaw. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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. Why should you eat more fermented foods like coleslaw?

Fermented Coleslaw is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Fermented Coleslaw is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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. Make ready 1/2 Savoy Cabbage
  3. Make ready 2 Chillis
  4. Prepare 1 Piece Ginger the size of your thumb
  5. Make ready 2 Cloves Garlic
  6. Take 3 Spring Onions
  7. Take 2 Carrots
  8. Take 2 Tsp Fennel Seeds
  9. Take 1 Tsp Mustard Seeds
  10. Make ready Salt
  11. Take 1 Clean Large Mason Jar

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. The fermentation time depends on your taste buds for the expected flavor and texture.

Instructions 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.

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. Remove outer leaves from cabbage and set aside for later. Shred vegetables with a knife, grater or food processor. Combine shredded carrots and cabbage in a large metal bowl, then sprinkle with salt.

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