• 1 large head white cabbage, shredded (by hand or food processor)
  • 3 grated carrots

Note: I love this fermented slaw made very simply with white cabbage, carrots and salt but if you want more variety, add any and all of the following ingredients.

  • 1/4 head red cabbage, shredded
  • 1/2 medium onion thinly sliced in crescents
  • 6 garlic cloves, thinly sliced
  • 1 cup chopped parsley (optional)
  • 1 apple, shredded or finely chopped (optional)
  • salt to taste, about 1 T per medium head of cabbage

Here’s How:

  1. Shred cabbages and place in a large bowl.
  2. Add remaining ingredients and salt to taste.
  3. Massage slaw until it exudes its own juices (10-15 minutes) or use a mallet and press the cabbage to break the cell walls which will cause juices to flow.
  4. Tightly stuff into a glass jar, pressing the veggies down so they are submerged under their own juices.
  5. Cover with a cotton cloth or paper towel and fasten with a rubber band or place 4 or so T of water in a snack size ziplock bag and cover slaw completely.
  6. Let sit out on a counter or on top of fridge for 1-2 weeks, checking now and again to make sure all veggies are submerged under liquid.
  7. You can taste it, eat it and then place in fridge with metal lid.
  8. The kraut will still ferment but at a slower rate in the fridge.
  9. Have just a bite or two with meals to add beneficial probiotics to your meals.