Fermented Cabbage Slaw

Fermented Cabbage Slaw

Fermented Cabbage Slaw

Yield: 12 servings


  • 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


  1. Finely grate or chop cabbage and add to a mixing bowl with salt. Massage until it starts releasing water and shrinking (about 10 minutes).
  2. Sterilize jars by pouring boiling water in and on them. Let jars cool. This is important so mold doesn’t form.
  3. Add the beet, radish, garlic, ginger, and apple. Mix with clean hands for a few minutes and taste.
  4. 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.
  5. 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.
  6. 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.
  7. 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.