Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

We made some last year and we’re greedily looking forward to this batch of lacto-fermented “cole slaw”. The recipe comes from the book Preserving Food without Freezing or Canning and is very simple. Chopped cabbage, carrots, and onion layered with coarse salt, juniper berries, bay leaves, peppercorns, and of course, garlic, in clean jars and covered with brine. Here are more ideas of fermented foods to try.


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Comment by Cornelia on March 28, 2011 at 9:14am
Looks fantastic - and terrific resources - thank you! How long can one safely store the slaw (and what's the best method for storing)?
Comment by Nicole Karr on March 28, 2011 at 10:06am
Hey Cornelia, Nice to hear from you again. Per the recipe, you "leave the jars in the kitchen for a few days to launch the fermentation process; then move the jar to a cool place (such as the cellar)." It says it can be eaten after ten days but I think we ate our first taste sooner. After opening, the book recommends packing the ingredients down below the brine surface, returning it to the cellar, and eating it soon, since the acid flavor will intensify. W e just put the open jar in the fridge and eat it as a condiment or a side with sandwiches, meats, what have you. The cabbage and onions turn translucent as they ferment. Similar to the Korean dish Kim Chi.
To answer your Q, the recipe does not say how long it stores, bat as a preserved food, I'm guessing many months would be safe, and since it is a fun item to bring along when pot-lucking or visiting friends for a meal, ours never sat around too long.


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