Name: How to Make Fermented Coleslaw - Easy Recipe
Prep time: 30 min
Total time: 14 d 30 min
Yield: 2
Ingredients: 1 head of raw cabbage (2lbs); 1 large onion, sliced finely (1 cup); 4 medium sized carrots (or two large carrots), shredded (1 cup); 1 tablespoon fresh oregano, chopped; 6-8 cloves of garlic, minced; 2 tablespoons sea salt

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Fermented coleslaw with cabbage, carrots, and garlic. It’s crunchy, tangy, and lasts for months. Great with sausage dinners, summer BBQs, and other hearty meals.

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My husband and I, along with most people in the town where we live, are descended from German settlers. So sausage dinners with sauerkraut, potatoes, and coleslaw are common around here.

And everyone has stories of an old German Oma tamping away at a huge crock of cabbage in the fall and then storing away her sauerkraut in the cellar for winter.

No one around here really grows their own cabbage anymore, let alone makes their own kraut. But I’ve been doing just that for years now, using my Great Grandma Elvira’s old wooden tamper too!

Fermenting cabbage into plain kraut is simple, I have a blog post on how to make homemade sauerkraut here. But just as easy is adding in the usual slaw ingredients before fermenting.

Doing so ferments, and therefore preserves, the whole lot of vegetables you use for slaw making. This fermented coleslaw isn’t quick, it takes a few weeks to ferment on the countertop after the initial prep process. But it’s so delicious and handy to have on hand for months, not to mention the gut health benefits (source) you’ll enjoy.

Once fermented, just scoop some slaw out and serve it as-is for a vinegar-style slaw, or mix with a sweet, creamy sauce for creamy slaw (find my favorite coleslaw recipe below).

Why You’ll Love This Recipe

Stores for months in the fridge or cellar: Once it ferments, this coleslaw stays good for a long time. Absolutely no soggy leftovers here. Tuck it into the fridge or a cool cellar and scoop out the amount you need whenever you want a quick, flavorful side dish.
It’s probiotic-rich, so it’s great for gut health: With real food fermentation you can get a daily dose of probiotics the old-fashioned way. You don’t need to add any supplements or difficult-to-source ingredients. Naturally fermented veggies are nothing like some of the vinegar-pickled ones you buy at the grocery store. Unless the label specifically says “naturally fermented,” you can’t be sure if live cultures are present to provide the beneficial probiotics needed for better gut health (source).
Versatile: Serve the slaw plain or mix with your favorite creamy slaw dressing: You can enjoy this slaw straight from the jar for a tangy, vinegar kick. Or stir in a little homemade mayo and sugar to make it creamy.

What You’ll Need:

INGREDIENTS

1 head of raw cabbage (2lbs)
1 large onion, sliced finely (1 cup)
4 carrots, shredded (1 cup)
1 tablespoon fresh oregano, chopped
6-8 cloves of garlic, minced
2 tablespoons sea salt

TOOLS

Large mixing bowl
Grater or a sharp knife
Tamper or wooden spoon
1 half-gallon jar or two quart-size jars
Fermentation weights
Fermentation lids
Towel (for sweating the veggies)

Step by Step Instructions:

1. Prep your vegetables: Remove the outer cabbage leaves and set a few large, undamaged ones aside. Thinly slice the cabbage and onion.

2. Shred the carrots and mince the garlic.

3. Mix and let it rest: Add all the ingredients into a large bowl. Mix well with your hands or a spoon.

4. Cover with a clean towel and let it sit for 30 minutes so the salt can draw out the moisture.

3. Pack into jars: Use your tamper or wooden spoon to firmly pack the slaw into your mason jar (or two smaller jars). Be sure to press it down until it’s submerged in its own brine from the natural juices present in the cabbage, carrots, and onion.

4. Weigh it down: Place a cabbage leaf on top of the slaw to help hold little bits down, then add your fermentation weight to keep everything submerged.

5. Ferment: Cover with a fermentation lid and let the jars sit at room temperature for 2 weeks.

6. Store: After 2 weeks, transfer the slaw to the fridge or a cool cellar. It’ll keep for several months.

FAQ

Can I use dried herbs instead of fresh ones for this slaw?

You sure can! If you don’t have fresh oregano on hand, use 1 teaspoon of dried oregano. Just make sure your dried herbs are still fragrant and not stale. Older dried herbs tend to lose their punch.

How do I know if my coleslaw’s done?

After 2 weeks at room temperature, the slaw should taste tangy, pleasantly sour, and slightly fizzy. It should also smell like kraut, strong but clean. What if it still tastes too raw or flat? Leave it for a few more days and check again. Keep in mind every kitchen is a little different. Your kitchen’s temperature can influence the speed of the fermentation process.

Must I use garlic when making this coleslaw recipe?

No, you don’t have to use garlic. If you’re sensitive to garlic or just don’t like its flavor, just skip it.

Can I make substitutions or change up the veggies?

You definitely can. You can swap the oregano for herbs like dill or thyme. And instead of green cabbage, you can try red cabbage. You could even go ahead and mix the two for a more colorful coleslaw. Onions? You can use red, yellow, or white onions. Green onions also work, especially if you’re going for a milder onion flavor or want to pair the slaw with something Asian-inspired.

Tips

Skip the food processor: Because it shreds too fine, which can make your slaw mushy.
Are you in a dry climate or your cabbage is on the drier side? Don’t worry. Instead, make a little extra salt brine (1 tsp salt in 1 cup water) and top it off as needed to keep everything covered.
Taste the slaw after 2 weeks. And if you want a stronger tang, let it ferment for a few more days.
Weigh the slaw down with a fermentation weight so the contents stay near the bottom of the jar. You don’t want anything floating at the top of the jar.
Serve straight from the jar for that tangy crunch, or mix in your favorite salad dressing just before serving if you crave a more traditional coleslaw experience.

Storage:

Store your fermented coleslaw sealed in an airtight jar in the fridge or a cool root cellar. It’ll stay good for several months as long as everything stays submerged under the brine. Just scoop out what you need and leave the rest for later use.