It is tasty and one other nice approach to get probiotics into our eating regimen. And, it is fast to make.
Technically, it is not fermented because the lastly product, so the identify could also be considerably deceptive. I begin with beforehand made kimchi or sauerkraut to which I’ve added shredded carrots.
These days, I often ferment a mix of greens collectively in the identical jar: cabbage, carrots, daikon, Jerusalem artichokes, turnips, onion, ginger, and so forth., no matter I’ve readily available. Of most fermented meals, Dan would eat some dutifully for well being, however request solely “a bit of bit.” At some point whereas I used to be draining some kimchi, I made a decision so as to add a bit of mayonnaise and serve it as cole slaw.
After a style, Dan needed a bigger serving to and it has been a typical ever since. I discover we eat extra of it when ready this manner.
A bonus is that it takes a lot much less mayo to make it this manner. My original cole slaw recipe requires mayonnaise and pickle juice, which we at all times discovered too tart and so I’d add a small spoonful of honey or sugar. My sauerkraut, kimchi, and so forth., are not often too bitter. Whether it is, I merely rinse it some earlier than serving. One other plus, this recipe is able to eat after mixing, whereas my from-scratch cole slaw tasted higher if it sat at the very least a number of hours or in a single day within the fridge. And, after all, there aren’t any probiotics in conventional cole slaw.
In some methods, I consider this recipe as a transition meals. If one would not develop up with specific meals, they usually aren’t cared for as a lot as what we’re used to. For instance, if we develop up on white bread, 100% home made entire wheat is not as satisfying (which might be why they add a ton of sugar to business entire wheat bakery merchandise.) Once I began making a 50/50 white and entire wheat flour bread, the household preferred it. I’ve regularly shifted the quantities to favor extra entire wheat, however nonetheless preserving it acceptable to Dan. The fermented cole slaw helps with the transition from conventional cole slaw to lacto-fermented meals. My outdated ‘one thing is best than nothing’ method.
Does anybody else use transition meals for themselves or their households? I would be excited about extra concepts.
