Fermented Coleslaw

Name: Fermented Coleslaw
Cuisine: British
Ingredients: 1/4 Purple Cabbage; 1/2 Savoy Cabbage; 2 Chillis; 1 Piece Ginger the size of your thumb; 2 Cloves Garlic; 3 Spring Onions; 2 Carrots; 2 Tsp Fennel Seeds; 1 Tsp Mustard Seeds; Salt; 1 Clean Large Mason Jar

Sally Strong @Sally

Bristol

This recipe is part of our #Lactofermentation celebration! I made it with Yui on our live stream last Friday and it is ready!! The cabbage makes it such a nice purple colour.
Read more about lacto fermentation in our blog post-https://blog.cookpad.com/uk/lets-learn-how-to-ferment/

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Ingredients

1/4Purple Cabbage
1/2Savoy Cabbage
2Chillis
1 PieceGinger the size of your thumb
2 ClovesGarlic
3Spring Onions
2Carrots
2 TspFennel Seeds
1 TspMustard Seeds
Salt
1Clean Large Mason Jar

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Steps

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.