Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fermented coleslaw. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Fermented Coleslaw is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Fermented Coleslaw is something that I’ve loved my entire life. They’re nice and they look fantastic.
Coleslaw is served alongside any of your favorite southern foods, such as barbecue ribs, beans, cornbread, and/or potato salad. 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have fermented coleslaw using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fermented Coleslaw:
- Prepare 1/4 Purple Cabbage
- Get 1/2 Savoy Cabbage
- Make ready 2 Chillis
- Make ready 1 Piece Ginger the size of your thumb
- Get 2 Cloves Garlic
- Prepare 3 Spring Onions
- Make ready 2 Carrots
- Make ready 2 Tsp Fennel Seeds
- Get 1 Tsp Mustard Seeds
- Prepare Salt
- Prepare 1 Clean Large Mason Jar
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.
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.
Combine shredded carrots and cabbage in a large metal bowl, then sprinkle with salt. After a bit, a straight batch of fermented cabbage can get boring. I like mixing up my ferments and trying different veggie combinations. A recent success was a coleslaw-type ferment with cabbage, carrots, and ginger. This ferment has a hint of spice, a hint of sweetness from the carrots, and the natural ferment tanginess, making it a perfect.
So that’s going to wrap it 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 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!
