Go Back
–+ servings
fermented coleslaw
Hopewell Heights

How to Make Fermented Coleslaw - Easy Recipe

Fermented coleslaw with cabbage, carrots, and garlic. It's crunchy, tangy, and lasts for months in cold storage.
Print Recipe Pin Recipe
Prep Time 30 minutes
Additional Time 14 days
Total Time 14 days 30 minutes
Servings: 12 servings
Course: Condiments, Side Dish
Cuisine: American
Calories: 34
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 head raw cabbage 2 lbs
  • 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 garlic minced
  • 2 tablespoons sea salt

Method
 

  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.
  5. Pack into jars: Use a tamper or wooden spoon to firmly pack the slaw into a half-gallon jar (or 2 quart jars). Be sure to press it down until it’s submerged in its own brine.
  6. 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.
  7. Ferment: Cover with a fermentation lid and let the jars sit at room temperature for 2 weeks.
  8. Store: After 2 weeks, transfer the slaw to the fridge or a cool cellar. It’ll keep for several months sealed in an airtight jar.

Nutrition

Calories: 34kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 1191mgPotassium: 219mgFiber: 3gSugar: 4gVitamin A: 3478IUVitamin C: 30mgCalcium: 49mgIron: 1mg

Notes

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 a tangy crunch, or mix in some mayo and a bit of sugar just before serving for a creamier slaw.

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. 

Tried this recipe?

Let us know how it was!