Fermentation Fascination Continues

Prepped for the fermentation jars

Good Color: Prepped for the Mason jars

After my first fermentation attempts 2 weeks ago, I was eager to try more. And what are long weekends for, if not fermenting with friends? ¬†And, might I add that my first batch of Slaw was long gone? We consumed all that probiotic yumminess in about a week. Using the simple “add salt and let sit” method, I used the second half of my red cabbage for another batch of Fermented Red Cabbage Coleslaw. This time, I put some elbow grease into it and left the Cuisinart in its cupboard. Here’s my recipe for fast and easy fermented slaw, inspired by Feedmelikeyoumeanit.

Fermented Red Cabbage Slaw

1/2 red cabbage, thinly sliced
1 yellow onion, sliced into rings
1 bell pepper, sliced into thin strips
1 carrot, peeled and shredded
Kosher salt

Special Equipment: Kitchen scale, 2 1-pint mason jars

Fermented Coleslaw - red cabbage, onion, bell peppers and carrot

Fermented Coleslaw: red cabbage, onion, bell peppers and carrot

Mix all vegetables in a large, non-reactive bowl. You can use your Cuisinart to chop the vegetables, or simply chop up by hand. Weigh the bowl of vegetables and for every pound, add 2.5 teaspoons kosher salt to vegetables. Mix well. My batch weighed about 3 pounds, so I used ~8 teaspoons of salt. Using your hands, begin to pack the vegetables into a mason jar. After every handful, press down, making space for more. You want to pack the vegetables in tightly, and may be surprised at how much goodness you can fit into one (relatively small) jar. Leave about an 1″ space at the top and seal tightly. Repeat to fill other jar. Set aside in your kitchen on a countertop or pantry for 4-5 days. Taste after 2 days, opening the jar carefully over a sink. When you open, the contents may be bubbling, so do be careful. The slaw is ready when you like the taste of it. It will be sour and crunchy.

Place in the refrigerator and use within 3 months. You will be surprised at how crunchy and tasty the vegetables are (and remain!). Enjoy!