Hi, I’m Clara. Today, I’m gonna show you how to make fermented coleslaw recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, 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 popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Fermented Coleslaw is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook fermented coleslaw using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Fermented Coleslaw:
- Take 1/4 Purple Cabbage
- Prepare 1/2 Savoy Cabbage
- Get 2 Chillis
- Take 1 Piece Ginger the size of your thumb
- Prepare 2 Cloves Garlic
- Prepare 3 Spring Onions
- Prepare 2 Carrots
- Make ready 2 Tsp Fennel Seeds
- Take 1 Tsp Mustard Seeds
- Make ready Salt
- Get 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 for this special dish fermented coleslaw recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
