Fermented Coleslaw: Easy and Delicious Gut-Healthy Recipe
Tangy, colorful, delicious, and full of health benefits, this fermented coleslaw is easy to make and a great way to add beneficial probiotics into your diet and preserve some of your harvest!
Equipment
- Cutting board and knife(s).
- Food processor with grater attachment (optional).
- Large mixing bowl.
- Mason jars. I used three 500-ml wide mouth mason jars for this recipe.
- Fermentation weights and lids (optional but helpful).
Ingredients
- Cabbage about 2 lbs or one medium head
- 1 large red onion about 1 cup sliced
- 2 large carrots about 1 cup shredded
- 1-2 cloves garlic
- 1/4 cup chopped parsley
- 2 tbsp salt
- 1 tbsp sugar optional
- 1/4 tsp black pepper optional
- 1/4 tsp mustard seed powder optional
Instructions
- Prepare your vegetables. Peel onion, garlic, and carrots. Remove the outer leaves from your cabbage, core it, and slice. Chop parsley and garlic.
- Shred the vegetables. Use a food processor with the grater attachment for ease, or slice cabbage and onion thinly and grate carrots by hand.
- Combine everything in a large bowl. Add salt, sugar (if using), chopped parsley, and garlic.
- Massage the vegetables with clean hands for about 5 minutes like you were kneading dough, helping them release their liquid. Cover the bowl and let rest for 20 minutes, then massage again until juicy.
- Pack the mixture firmly into mason jars, pressing down with your hands or a tool to remove air bubbles.
- Pour in extra liquid so the veggies stay submerged. Add brine (made with about 1 tsp salt per cup of filtered water) if needed, and weigh down with fermentation weights or folded outer cabbage leaves.
- Cover jars, place them on a dish or tray to catch any liquid, and let them ferment at room temperature. If not using fermentation weights and lids, open jars to press down the veggies and burp any pressure daily. Let the veggies ferment for 5–14 days, depending on your taste and kitchen temperature. Check and taste after a few days.
- Once the coleslaw it’s as tangy as you like, store in the fridge. Enjoy as a side dish as is, or stir in a little mayo or ranch dressing for a creamy twist.
Notes
You can add other vegetables, such as beets, to this slaw—just be sure to increase the salt if you add more volume.
Feel free to play around with herbs and spices, too. Dill and ginger make wonderful additions and give the coleslaw a whole new character.
Stored properly, this fermented coleslaw will last in the refrigerator or a cool root cellar for up to a year. Always check for signs of mold or spoilage before eating.