Got some extra carrots in the refrigerator you need to use up? Learn how to make fermented carrot and cabbage slaw for a delicious snack rich in gut friendly probiotics!
Recently I decided to price some probiotics and couldn’t believe the price. The cheapest one I could find that is a decent probiotic was $20.00. I was thinking, if I pay $20.00 for just me every month for a year I would be paying $140.00 for probiotics a year! Double that if my husband would like to take them as well!
I decided I will just have to make my own, which is better anyways. 😉
I decided to try fermented carrots, and I was pleasantly surprised! They tasted like pickled carrots. They were so good my children were asking for more!
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What does it mean to ferment something?
You can ferment two different ways, alcoholic ferment and lacto-ferment. Today we will be lacto-fermenting our vegetables.
Lacto-fermentation is a process that uses lactobacillus bacteria to preserve our carrots and cabbage. Lactobacillus is naturally occurring and is present on our fruits and vegetables! When the vegetables are placed in the brine, the bacteria starts to convert sugar into lactic acid. The vegetables MUST be kept under the brine, or else it can mold and ruin your ferment.
When your vegetables are done fermenting, you will have an all natural, made from scratch probiotic better than anything you can get at the store!
Here is an excellent article by Serious Eats explaining the history and science behind laco-fermentation.
What do fermented vegetables taste like?
Have you ever had sauerkraut? You know that sour tangy flavor? That is what it will taste like! It will also taste like the seasoning you put into it, so be careful on how much you put in! I have made ferments I couldn’t stomach, because I added too many seasoning.
How long does it take to ferment vegetables?
It can take anywhere from a couple days to a month! It all depends on what you are fermenting and taste. The carrot and cabbage slaw we will be making today will take about three days to complete.
How do I know if my ferment went bad?
When making ferments it is important to keep everything clean and sanitized. When I ferment my vegetables I boil some water, and boil my Masontops and rings. I also boil my jars and wash all of my supplies well. I keep my hands clean and use distilled water.
I always go by look and smell. How does it look? Is your ferment growing mold? Does it look furry? If so throw it out and start again!
Does your ferment smell spoiled? Does it throw you back to take a wiff of it? Throw it out! Don’t take a chance!
I know it can seem intimidating at first, but when you master this skill that is as old as time, you will be so glad you did! This food is so good for you and has many health benefits!
How to make fermented carrot and cabbage slaw video
Tools you may need before you start!
- Masontops Kit
- Widemouth Mason Jars
- Cutting Board
- Measuring Spoons
- Liquid Measuring Cups
- A Sharpened Knife
- Vegetable Peeler
How to Make Fermented Carrot and Cabbage Slaw
The first step to making anything fermented is sanitizing! Wash and sanitize your work station and your equipment. Including your Masontops.
Next you will need to prepare your vegetables. Wash and peel your carrots and onion. Rinse your cabbage, remove outer layer of leaves.
The next step will be to chop your vegetables. For this recipe I used a potato peeler to slice my carrots into very thin slices. This is not necessary. I have fermented carrots simply by chopping them.
Cut your onion into small chunks and your cabbage into thin strips. Press your garlic until it cracks and splits.
Prepare your brine by mixing 2 cups of distilled water with 4 teaspoons of salt per quart jar. (I use Pink salt or canning salt. Nothing with additives!) Mix until dissolved.
With clean hands start adding your vegetables to your sanitized jar packing them as you go. Leave at least an inch and a half headspace.
When you are finished packing your vegetables add the dried dill.
Next add the brine leaving an inch headspace. Check for bubbles with a clean butter knife or plastic bubble popper for canning.
Place your sanitized weight on top or a cabbage leaf leaving no vegetables at the top. This is important, because if you do they could mold and ruin your ferment.
With a clean spoon, spoon up a little distilled water and run it around the inside of the rim of your jar to help you get the dill off the side of your jar. This only takes one or two spoons of water.
With a clean paper towel wipe the top of your jar clean, and place your Masontop on with a ring.
Carefully transfer your jar somewhere it won’t be distributed, warm and out of the sunlight.
I like to write the date I made the ferment on the side of the jar with a dry erase marker so I know when it was made!
Let your vegetables ferment for at least two whole days before trying. Make sure to not double dip your spoon!
Check everyday if vegetables have floated to the top. If this happens, with clean hands remove them and place the lid back on to continue fermenting.
Once you are satisfied with your ferment, store in the refrigerator for a couple of months or until you open it and notice it has went bad.
Pin these quick instructions on Pinterest for later!
Here are some more recipes you may enjoy!
Fermented Carrot and Cabbage Slaw
Ingredients
- 2 c distilled water
- 4 t salt with no additives
- 1/2 of small cabbage
- 5 carrots peeled
- 1/2 small onion
- 1/4 t dill
- 1 garlic clove crushed
Instructions
- The first step to making anything fermented is sanitizing! Wash and sanitize your work station and your equipment.
- Next you will need to prepare your vegetables. Wash and peel your carrots and onion. Rinse your cabbage, remove outer layer of leaves.
- The next step will be to chop your vegetables. For this recipe I used a potato peeler to slice my carrots into very thin slices. This is not necessary. I have fermented carrots simply by chopping them. Cut your onion into small chunks and your cabbage into thin strips. Press your garlic until it cracks and splits.
- Prepare your brine by mixing 2 cups of distilled water with 4 teaspoons of salt per quart jar. (I use Pink salt or canning salt. Nothing with additives!) Mix until dissolved.
- With clean hands start adding your vegetables to your sanitized jar packing them as you go. Leave at least an inch and a half headspace.When you are finished packing your vegetables add the dried dill.
- Next add the brine leaving an inch headspace. Check for bubbles with a clean butter knife or plastic bubble popper for canning. Place your sanitized weight on top or a cabbage leaf leaving no vegetables at the top. This is important, because if you do they could mold and ruin your ferment.
- With a clean spoon, spoon up a little distilled water and run it around the inside of the rim of your jar to help you get the dill off the side of your jar. This only takes one or two spoons of water.
- With a clean paper towel wipe the top of your jar clean, and place your Masontop on with a ring.
- Carefully transfer your jar somewhere it won't be distributed, warm and out of the sunlight. I like to write the date I made the ferment on the side of the jar with a dry erase marker so I know when it was made!
- Let your vegetables ferment for at least two whole days before trying. Make sure to not double dip your spoon! Check everyday if vegetables have floated to the top. If this happens, with clean hands remove them and place the lid back on to continue fermenting.
- Once you are satisfied with your ferment, store in the refrigerator for a couple of months or until you open it and notice it has went bad.
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33 I have said these things to you, that in me you may have peace. In the world you will have tribulation. But take heart; I have overcome the world.” John 16:33
These look wonderful, especially with the dill. I need to do some fermenting!
Love this! I will definitely be sending this to my husband who LOVES fermented cabbage.
It doesn’t get more organic than this. I love healthy alternatives and I LOVE fresh slaw. Thank you for sharing!