Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fermented california-style slaw. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Fermented California-style Slaw Recipe by Bunkergrrl. Great recipe for Fermented California-style Slaw. We love it piled on jacket potatoes, in cheese sandwiches and just as a side dish.

Fermented California-style Slaw is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Fermented California-style Slaw is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started 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 it.

The ingredients needed to make Fermented California-style Slaw:

1. Get 1 white cabbage, 1/4d, sliced, except for 2 leaves
2. Make ready 1-2 green bell peppers, cored, deserved, 1/4d, sliced
3. Take 1 apple, cored, 1/4d, sliced, chopped
4. Prepare 1 onion, peeled and sliced
5. Take 1 carrot, peeled, julienned
6. Get Salt

When taking it to a pot luck, served side-by-side with traditional slaw, you'll get so many rave reviews! From slow cooked spiced red cabbage to beetroot and goats cheese terrine, upside-down berry cake to blackcurrant ripple ice cream. They're all striking to look at and amazing to eat!. See more ideas about Food, Purple food, Spiced red cabbage.

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.

Combine all the salad ingredients in a large bowl. Combine the dressing ingredients and blend well. Pour dressing over salad, add salt and pper to taste, toss and serve. Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish (but check out other types of kimchi). In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes.

So that is going to wrap this 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’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!