As the aroma of garlic and fresh herbs wafts through your kitchen, you’ll be preparing to create a delightful dish that’s both tangy and crunchy. This recipe for fermented coleslaw takes only a few steps and works magic as the flavors meld during the fermentation process, creating a probiotic-rich condiment perfect for enhancing meals.
This recipe is ideal for anyone looking to add a healthy powerhouse to their diet. Whether you’re entertaining guests or simply preparing a nutritious side dish, this coleslaw can be made ahead and stored for several months, making it a convenient option for any meal.
Why You’ll Love This Recipe
- It requires minimal preparation yet delivers bold flavors.
- The fermentation process enhances the nutrition and shelf-life.
- Enjoy a crunchy texture that perfectly complements various dishes.
- Use fresh ingredients for a vibrant, colorful salad.
What You’ll Need
Gather the following ingredients to create your fermented coleslaw masterpiece.
For the Slaw
- 1 head raw cabbage, about 2 lbs
- 1 large onion, sliced finely (1 cup)
- 4 medium-sized carrots, shredded (1 cup)
- 6 – 8 cloves garlic, minced
For Seasoning
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons sea salt
Fresh oregano can be replaced with dried if necessary.
Substitutions & Swaps
- Cabbage: Kale or green cabbage
- Salt: Himalayan or kosher salt
- Garlic: Garlic powder for a quicker option
How to Make It
Follow these simple steps to create your fermented coleslaw.
Prep your vegetables
Remove the outer cabbage leaves and set aside a few large, undamaged ones. Thinly slice the cabbage and onion, shred the carrots, and mince the garlic.
Mix and let it rest
Add all the ingredients into a large bowl. Mix well with your hands or a spoon. Cover with a clean towel and let it sit for 30 minutes so the salt can draw out the moisture.
Pack into jars
Use a tamper or wooden spoon to firmly pack the slaw into a half-gallon jar (or 2 quart jars). Be sure to press it down until it’s submerged in its own brine.
Weigh it down
Place a cabbage leaf on top of the slaw to help hold little bits down, then add your fermentation weight to keep everything submerged.
Ferment
Cover with a fermentation lid and let the jars sit at room temperature for 2 weeks.
Store
After 2 weeks, transfer the slaw to the fridge or a cool cellar. It’ll keep for several months sealed in an airtight jar.
Tips for Best Results
- Choose a vibrant head of cabbage for optimal flavor.
- Experiment with different herbs for unique tastes.
- Ensure the slaw is fully submerged to prevent spoilage.
Serving Suggestions
- Serve alongside grilled meats for a refreshing crunch.
- Add to sandwiches or wraps for a tangy kick.
- Enjoy as a topping on tacos for added texture.
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