30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Pickled Cabbage Slaw
Pickled Cabbage Slaw
Pickled Cabbage Slaw
⏱12h
👥6
🔥75 cal
Medium
🍽️MiddleEastern
A complex and flavorful slaw utilizing the process of lacto-fermentation for a deeper tang and probiotic benefits. Black lime adds a unique citrusy aroma and flavor.
A complex and flavorful slaw utilizing the process of lacto-fermentation for a deeper tang and probiotic benefits. Black lime adds a unique citrusy aroma and flavor.
Dissolve the Sea Salt in the Filtered Water to create the Fermentation Brine.
In a large bowl, combine the Savoy Cabbage, Purple Cabbage, Black Lime zest, Ginger, and Red Chili.
Pack the cabbage mixture tightly into a clean glass jar, ensuring it is fully submerged in the Fermentation Brine. Use a weight (such as a small glass jar filled with water) to keep the cabbage submerged.
Cover the jar loosely with a lid or cheesecloth secured with a rubber band. Allow to ferment at room temperature (65-75°F / 18-24°C) for 3-7 days, tasting daily. The longer it ferments, the tangier it will become.
Once fermented to your liking, transfer the jar to the refrigerator to slow down the fermentation process.
Before serving, drain any excess liquid. Toss with Extra Virgin Olive Oil and Lime Juice.
Ingredients
6
1/2225 gHead Savoy Cabbage-finely shredded
1/4115 gHead Purple Cabbage-finely shredded
2 cups480 mLFiltered Water
1 tbsp15 mLSea Salt-non-iodized
210 gBlack Limes-finely grated zest
1 tbsp15 mLGinger-freshly grated
11Red Chili-thinly sliced (seeds removed for less heat)
1 tbsp15 mLExtra Virgin Olive Oil
1 tbsp15 mLLime Juice-freshly squeezed
Equipment
Large Bowl
Glass Jar (quart-sized)
Weight (small jar or fermentation weight)
Measuring Cups and Spoons
Instructions
Dissolve the Sea Salt in the Filtered Water to create the Fermentation Brine.
In a large bowl, combine the Savoy Cabbage, Purple Cabbage, Black Lime zest, Ginger, and Red Chili.
Pack the cabbage mixture tightly into a clean glass jar, ensuring it is fully submerged in the Fermentation Brine. Use a weight (such as a small glass jar filled with water) to keep the cabbage submerged.
Cover the jar loosely with a lid or cheesecloth secured with a rubber band. Allow to ferment at room temperature (65-75°F / 18-24°C) for 3-7 days, tasting daily. The longer it ferments, the tangier it will become.
Once fermented to your liking, transfer the jar to the refrigerator to slow down the fermentation process.
Before serving, drain any excess liquid. Toss with Extra Virgin Olive Oil and Lime Juice.
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