Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fermented coleslaw. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Fermented Coleslaw is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Fermented Coleslaw is something which 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 can achieve that.
The ingredients needed to make Fermented Coleslaw:
- Get 1/4 Purple Cabbage
- Take 1/2 Savoy Cabbage
- Prepare 2 Chillis
- Get 1 Piece Ginger the size of your thumb
- Take 2 Cloves Garlic
- Prepare 3 Spring Onions
- Prepare 2 Carrots
- Get 2 Tsp Fennel Seeds
- Make ready 1 Tsp Mustard Seeds
- Prepare Salt
- Take 1 Clean Large Mason Jar
Steps 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 is going to wrap it up for this special food fermented coleslaw recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
