Coleslaw Recipe

A fermented version of the original Coleslaw very popular in Anglo-Saxon countries, this recipe will provide you with all the nutritional benefits found in fermented foods. Indulge in cabbage, carrots and celeriac of course, all topped off with a nice touch of spring onion. Now, that’s not a bad idea!


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Preparation
time

1h


Coleslaw

Ingredients list

300g white cabbage

300g carrots

300g celeriac

100g red onions

1 spring onion

10g salt (iodine and flourine-free)

Number of servings

Several

Jar suggestion

Le Parfait Super Jars
All products


Preparation

  1. Remove the outer leaves from the cabbage and peel the carrots. 
  2. Finely slice the cabbage and onions and grate the carrots and celeriac. 
  3. Chop the spring onion into small pieces. 
  4. Mix everything, including the spring onion, in a large bowl with 1% of its weight in salt.
  5. Knead and mix the vegetables, squeezing them with your hands to release the juice.
  6. Leave to stand for 15-30 mins.
  7. Knead again until your hands are wet.
  8. Fill the mason jar, pressing the mixture down firmly to get rid of any air pockets.
  9. Close the lid with the rubber seal in place.
  10. Leave to ferment for one week at room temperature, then ideally store at cellar temperature. Consume after 2 weeks.

From Marie-Claire Frédéric 


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