We got several big, beautiful heads of purple cabbage out of the garden this year. Planted in the spring or fall months, it’s easy to grow and packed with vitamins, minerals, fiber, and antioxidants. Plus it will keep for a good while if stored in a cool place, so it’s well worth the space it takes to grow. Cabbage is a great vegetable to ferment as well, which enhances the level of nutrients and turns it into a probiotic powerhouse! Here’s our method for making a fermented slaw, a variation of sauerkraut that’s ready to eat in a few days time.
For 3 half gallon jars of fermented slaw–
3 medium to large heads of purple cabbage
9 medium to large carrots
3 medium onions
3 cloves of garlic
1 bunch of celery
1 handful of fresh parsley
Sea Salt (to taste)
6 fresh grape or oak leaves
- In a food processor, chop all of the ingredients to a texture that is somewhat fine but still has a good crunch to it. We did this in batches, one head of cabbage and ⅓ of the other ingredients at a time
- Place the processed vegetable blend into a large bowl and add plenty of salt to taste. Stir well and let it sit for a few minutes. The salt will draw the moisture out of the cabbage
- Once the mixture is well moistened, begin spooning it into one of the half gallon mason jars, packing it tightly until about two inches from the top.
- Add just enough water to cover
- Take 2 grape or oak leaves and one at a time, press them down firmly over the top of the vegetables. Add water if needed until entire contents are covered by a half inch or so.
- Place the lid tightly on the jar and put it on a shelf or counter at room temperature out of direct sunlight
- Let it sit for about three days, then taste it for crunch and zest. In the cooler months it might need a little more time. In the warmer months, you’ll want to check it before it over-ferments and becomes mushy. When you’re happy with the flavor, put it in the refrigerator and enjoy! It will stay good for several weeks in the fridge, but you’ll love it so much it probably won’t last that long.