Fermented Coleslaw
About
I absolutely love coleslaw but I’m often very disappointed by what you can buy from the shop. This recipe is not only a good from scratch option, but it makes a healthier version by substituting a good portion of the mayo for Greek yogurt and using fermented veg.
You’ll need two spring top jars for the fermentation process and the great thing about this is that you can mix up as little or as much as you want, any time you want, as the veg will keep in the fridge for up to three months. Just adjust the ingredient proportions to taste and scale!
Method
-
Start with your cabbage and onion mixture. Red cabbage will colour anything that’s fermented with it to red, so I ferment my carrots separately. Grate your cabbage and onion.
-
Place a springform jar on your scales and zero out. Add your cabbage and onion to it and fill to cover with filtered water. Note the weight.
-
Multiply weight by .03. This gives you the number of grams of salt to add.
-
Place a mortar and pestle on the scales and zero. Add the correct number of grams of salt, remove and grind fine.
-
Pour your salt and the water from your jar (leaving the veg in it) into a jug or bowl and mix to dissolve the salt. Pour back into your jar carefully.
-
Press cling film into the jar to press the veggies down and stop any air from reaching them. Close the lid and place on the side to ferment for at least four days.
-
Repeat the above process with your carrots. You can grate them but I like the different look of julienned and it also means it’s easier to serve the carrots with other dishes as well.
-
When both have fermented, spoon as much as you want into a sieve and give it a shake to get some of the excess liquid out.
-
Combine in a bowl with the rest of the ingredients to taste and serve!
Notes
- The veg will keep in your fridge for up to three months and is great to add without the coleslaw mix to other dishes as well.