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How to Make Fermented Coleslaw – Easy Recipe

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3.9 from 12 reviews

This easy fermented coleslaw recipe transforms fresh cabbage, carrots, and onions into a tangy, probiotic-rich side dish. Naturally fermented using sea salt and aromatic garlic and oregano, this coleslaw offers a delightful crunch and complex flavor, perfect as a healthy addition to meals or a flavorful snack.

  • Total Time: 3 hours 30 minutes (including fermentation start time and resting periods)
  • Yield: 12 servings

Ingredients

Vegetables

  • 1 head raw cabbage (2 lbs)
  • 1 large onion, thinly sliced (about 1 cup)
  • 4 medium sized carrots, shredded (about 1 cup)

Herbs & Aromatics

  • 1 tablespoon fresh oregano, chopped
  • 6 – 8 cloves garlic, minced

Other

  • 2 tablespoons sea salt

Instructions

  1. Prep your vegetables: Remove the outer cabbage leaves and reserve a few large, undamaged ones for later. Thinly slice the cabbage and onion to prepare them for fermentation.
  2. Shred the carrots and mince the garlic: Finely shred the carrots to approximately one cup in volume and carefully mince the garlic for even flavor distribution.
  3. Mix and let it rest: In a large bowl, combine the cabbage, onion, shredded carrots, chopped oregano, minced garlic, and sea salt. Mix thoroughly using your hands or a spoon to ensure the salt is evenly distributed and starts drawing out moisture.
  4. Salt resting period: Cover the bowl with a clean towel and allow the mixture to rest for 30 minutes. This resting period helps the salt extract moisture, creating the natural brine crucial for fermentation.
  5. Pack into jars: Firmly pack the slaw into a half-gallon jar or two quart-sized jars using a tamper or wooden spoon. Press down to ensure the cabbage is submerged in the brine, preventing exposure to air.
  6. Weigh it down: Place one of the reserved cabbage leaves on top of the slaw to keep small bits submerged. Then add a fermentation weight to maintain pressure and keep the contents fully covered.
  7. Ferment: Cover the jar with a fermentation lid and leave it at room temperature for approximately two weeks to allow natural fermentation, during which probiotics develop and flavors deepen.
  8. Store: After two weeks, move the slaw to the refrigerator or a cool cellar. When stored in an airtight jar, it will keep well for several months while retaining its tangy flavor and beneficial probiotics.

Notes

  • Ensure the slaw is fully submerged in brine to prevent mold growth during fermentation.
  • The fermentation time can be adjusted for milder or stronger flavors; shorter time yields mild tang, longer time produces more sourness.
  • Use non-iodized sea salt to avoid inhibiting fermentation.
  • Keep jars away from direct sunlight during the fermentation process.
  • If you notice any off smells or visible mold, discard and start fresh.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: Fermentation
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/how-to-make-fermented-coleslaw-easy-recipe/