Fermented California-style Slaw
Fermented California-style Slaw

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fermented california-style slaw. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Fermented California-style Slaw is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Fermented California-style Slaw is something that I have loved my entire life. They are nice and they look wonderful.

Carolina Slaw hails from …wait for it…the southeastern United States. Our friend Alex Lewin speculates that modern-day Carolina Slaw, soured with We appreciate very much, this old-timey fermented recipe for a coleslaw/sauerkraut hybrid creation, the perfect foil to barbecue in California. Most authentic kimchi recipes include some form of seafood, whether dried or fresh.

To get started with this particular recipe, we must first prepare a few components. You can cook fermented california-style slaw using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Fermented California-style Slaw:
  1. Get 1 white cabbage, 1/4d, sliced, except for 2 leaves
  2. Prepare 1-2 green bell peppers, cored, deserved, 1/4d, sliced
  3. Get 1 apple, cored, 1/4d, sliced, chopped
  4. Take 1 onion, peeled and sliced
  5. Prepare 1 carrot, peeled, julienned
  6. Make ready Salt

Curtido - A cultured Salvadoran Slaw (similar to kraut) with cabbage, carrots, onion and oregano. There is a magical synergy that happens in this Cultured Salvadoran Slaw. The important base of Curtido is. There was an error submitting your subscription.

Steps to make Fermented California-style Slaw:
  1. Core and peel all veg. Weigh and make a note of the total weight. Work out how many teaspoons of salt you will need. For each 450g of veg, you will need 2 teaspoons of salt.
  2. Prepare the veg. Finer slicing is preferred as it makes a more refined slaw, easier to squeeze later and easier to use in sandwiches. As you slice each vegetable, put it in a big bowl. Periodically sprinkle a teaspoon of salt on the layers. Don’t forget to mark off on paper each time you add a teaspoon of salt.
  3. When all vegetables have been chopped and sliced and put in the bowl, cover with a tea towel and leave for 30 mins-1 hour so water extraction can begin.
  4. Now use your hands to soften up and scrunch up the veg and squeeze out as much water as you can. Mix everything up really well as you go. This takes me about 10 minutes.
  5. Now you are ready to ferment. I use a fermenting crock (see photo) but you could also use a large mason jar. Take handfuls of veg, squeeze out the briney liquid, and put it in the crock. Push down as you go (using your hands/fists or a tamping stick - see photo) to get rid of as much air as possible in the veg.
  6. When all your veg is in your crock, take the reserved cabbage leaves and use them to cover over the veg. Tuck the edges down into the veg. Use weights to hold the leaves down.
  7. Now pour the brine left in the big bowl over the veg. It should cover the leaves and weights.
  8. Put on your crock lid (or a loose mason jar lid. You want the gases to be able to escape. You might want to ‘burp’ the jar by taking off the lid every so often). If using a crock, add a little water to the ‘most’ to create the air buffer.
  9. Leave on a countertop to ferment. We love the flavour of ours after 3 days - 1 week, so at that point I transfer it (squeezing out any liquid) to a glass jar and keep it in the fridge.

Last year, I learned quite a lot about fermentation - and over the summer months, I got really busy at fermenting almost everything that we picked up at the farmers market. Fermented curtido is an El Salvadorian spicy & tart slaw made from cabbage, carrots, onions and jalapeño fermented in a salt brine. Fermentation was not only used as a food preserver, but also as support for intestinal and overall health. Fermented vegetables have all the nutrition of raw. This is a cool, delicious, crunchy, savory and sweet broccoli slaw that will satisfy.

So that’s going to wrap it up for this special food fermented california-style slaw recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!