Probiotic-Rich Fermented Coleslaw
A vibrant, fermented slaw packed with probiotics, using purple cabbage, ginger, and spices. Fermented for 5–7 days for a tangy kick.
Equipment
- 1 Large mixing bowl For tossing veggies and spices.
- 1 Mandoline or sharp knife To thinly slice cabbage and veggies. Use a mandoline for even cuts
- 1 kitchen scale Essential for calculating salt-to-veggie ratio.
- 1 1-liter mason jar Sterilize with boiling water before use.
- 1 Fermentation weight A small glass jar or ziplock bag filled with water (non-metal!).
- 1 Thin cloth or coffee filter Covers jar to block debris but allow airflow.
- 1 Rubber band Secures cloth over jar.
Ingredients
- 200 g Purple cabbage Shredded (about 1/4 head).
- 300 g Savoy cabbage Shredded (about 1/2 head).
- 2 Chili peppers Deseeded for mild heat, or leave seeds for spice
- 10 g Fresh ginger Peeled and grated (thumb-sized piece).
- 2 cloves Garlic Minced (avoid pre-minced; fresh is key).
- 3 Spring onions Thinly sliced, including green tops.
- 2 medium Carrots Julienned or grated for sweetness.7
- 2 tsp Fennel seeds
- 1 tsp Mustard seeds Adds subtle tang and texture.
- 15 g Non-iodized salt Sea salt or pickling salt (critical for fermentation).
- Filtered water Chlorine-free (boil and cool tap water if needed).
Instructions
Prep the Vegetables
- Shred the cabbage: Remove tough cores, then slice cabbages into thin strips using a mandoline or knife.
- Prep aromatics: Grate ginger, mince garlic, slice chilies (wear gloves!), and julienne carrots.
- Mix: Combine all veggies, ginger, garlic, chilies, and seeds in a large bowl. Toss to distribute evenly.
Weigh and Pack
- Weigh mixture : Place veggies in a bowl on a scale. Note the total weight (e.g., 500g).
- Pack the jar : Transfer veggies to the sterilized mason jar, pressing firmly with a spoon or clean hands to remove air bubbles. Leave 1–2 inches of space at the top.
Make the Brine
- Calculate salt : For every 100g of veggies, use 2.5g salt (e.g., 500g veggies = 12.5g salt).
- Dissolve salt : Mix salt into 2–3 cups of warm filtered water until fully dissolved. Pour brine over veggies until fully submerged.
Ferment
- Weight the veggies : Place fermentation weight (e.g., small jar or water-filled bag) on top to keep veggies underwater.
- Cover : Secure cloth over the jar with a rubber band. Label with the start date.
- Store : Keep at room temperature (65–75°F / 18–24°C) for 5–7 days . Check daily: press down veggies, skim off any scum, and ensure no mold forms
Store and Serve
- Refrigerate : Once tangy (taste after 5 days), remove the weight, seal the jar, and refrigerate. Flavors will mellow.
- Serve : Enjoy chilled as a side or on sandwiches.
Video
Notes
- Salt Matters: Use non-iodized salt—iodine can inhibit fermentation.
- Salt Substitution: If fine sea salt is unavailable, use kosher salt at a 1:1 ratio, guaranteeing it's without additives like iodine which can hinder fermentation.
- Mold Alert: If fuzzy mold appears (not just cloudy brine), discard the batch. Always guarantee the cabbage remains submerged under the brine to avoid mold growth; use a fermentation weight or a smaller jar to press down if necessary.
- Flavor Boost: Add 1 tsp turmeric or 1 tbsp sauerkraut juice for extra probiotics. Experiment with different spices like caraway seeds or mustard seeds during the initial mix to add unique flavors to your fermented coleslaw.
- Too Salty? Rinse a small portion before serving.
- Texture Fix: Add toasted nuts or jicama before serving if veggies lose crunch.
- Crave Mayo? If you crave creaminess, ferment the veggies first (5–7 days), then stir in mayo or a yogurt-mayo blend right before eating . This balances probiotic benefits with classic coleslaw flavor!
- Fermentation Time: Taste the coleslaw daily after the third day; fermentation speed can vary with room temperature, so trust your taste to decide when it's ready.