Fermenting: How to Ferment Vegetables by Rashelle Johnson

Author:Rashelle Johnson
Language: eng
Format: mobi, epub
ISBN: 9781492156765
Publisher: CreateSpace Independent Publishing Platform
Published: 2013-08-13T06:00:00+00:00

Kale Slaw

You probably haven't heard of kale slaw. There aren't too many people who have. It uses kale instead of cabbage to create a fermented slaw that's tasty and has all the healthy benefits of kale. If you want this slaw to be more like regular coleslaw, try adding a dollop of mayonnaise to it and stirring it in before you eat it.

Ingredients:

3 cups kale leaves

2 carrots

1 cup small broccoli florets

½ medium onion

Starter culture (optional)

1 tablespoon unrefined sea salt

Filtered water

Directions:

Wash the vegetables. Chop or shred the kale leaves. Shred the carrots. Cut the broccoli florets into small pieces. Dice the onion. Place all of the vegetables in a glass bowl and mix them together.

Create brine by combining the sea salt with 4 cups of filtered water and stirring the salt in until it dissolves. Add the starter culture now if you're going to use it. Place the vegetables in the fermenting container. Pack them in tightly. Pour brine into the container until it's just over the top of the vegetables.

Place a weight in the container and press it down to squeeze any air pockets out of the vegetables. The brine should be over the top of the weight when you're done pressing it down. Make sure you leave a couple inches headspace at the top of the jar because the salt in the brine will pull more moisture out of the vegetables.

Place the lid on the container and let it ferment at room temperature for up to a week. Check it after a week and move it to the fridge if you're happy with the fermentation. If not, let it ferment until you feel it's ready.

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