Hello, I am Kate. Today, I’m gonna show you how to prepare fermented coleslaw recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fermented Coleslaw Recipe
Fermented Coleslaw is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Fermented Coleslaw is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook fermented coleslaw using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fermented Coleslaw:
- Get 1/4 Purple Cabbage
- Make ready 1/2 Savoy Cabbage
- Get 2 Chillis
- Take 1 Piece Ginger the size of your thumb
- Make ready 2 Cloves Garlic
- Take 3 Spring Onions
- Take 2 Carrots
- Make ready 2 Tsp Fennel Seeds
- Get 1 Tsp Mustard Seeds
- Prepare Salt
- Take 1 Clean Large Mason Jar
Instructions 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.
So that’s going to wrap it up with this special dish fermented coleslaw recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
