Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fermented california-style slaw. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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. This zesty cole slaw is a Latin style cabbage salad found all through Latin America. There are many delicious variations ranging from tangy to spicy and mild to hot.
Fermented California-style Slaw is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Fermented California-style Slaw is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready 1 white cabbage, 1/4d, sliced, except for 2 leaves
- Take 1-2 green bell peppers, cored, deserved, 1/4d, sliced
- Make ready 1 apple, cored, 1/4d, sliced, chopped
- Get 1 onion, peeled and sliced
- Get 1 carrot, peeled, julienned
- Get Salt
The important base of Curtido is. 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.
Steps to make Fermented California-style Slaw:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Now pour the brine left in the big bowl over the veg. It should cover the leaves and weights.
- 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.
- 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.
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. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. This is a cool, delicious, crunchy, savory and sweet broccoli slaw that will satisfy.
So that is going to wrap it up with this exceptional food fermented california-style slaw recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
