Fermented Cabbage Slaw
Fermented Cabbage Slaw
Ingredients
- 8 cups of red cabbage
- 2 ½ tsp salt
- 2 tbsp fresh ginger
- ½ of a large apple
- 1 medium beet
- 1 radish
- 4 cloves of garlic
Instructions
- Finely grate or chop cabbage and add to a mixing bowl with salt. Massage until it starts releasing water and shrinking (about 10 minutes).
- Sterilize jars by pouring boiling water in and on them. Let jars cool. This is important so mold doesn’t form.
- Add the beet, radish, garlic, ginger, and apple. Mix with clean hands for a few minutes and taste.
- With clean hands, pack mixture into the jars, leaving 2 inches of room at the top. Press firmly down so you can see liquid surfacing to the top.
- Seal with a lid and let sit in a dark cabinet for about a week. Throughout the week, open the lid to release pressure once a day or every few days. Stir the cabbage with a clean spoon and pack it down firmly until the liquid covers it. This helps proper fermentation.
- Fermentation depends on the environment it's in. If it’s warm, it could only take a few days for it to be ready. Colder temperatures may take longer.
- Once it has been a week and it tastes as desired, store it in the refrigerator so it won’t continue to ferment. This lasts up to a month in the refrigerator.
Note: This recipe can be made even more simply by just adding cabbage, salt and juice from 1 lime, following the same fermentation steps.
Leave a Reply