My favorite way to do this coleslaw is as PINK Coleslaw. You can leave out the purple and red veggies and simply get a coleslaw, but this is prettier. Europeans are not inclined to dumping mayo in their cabbage and I found that although I despised coleslaw growing up in the USA, I found I really loved the European version with it’s vinegar kick. This is one step further as it is fully fermented, so the vinegar is actually replaced by the natural probiotic cultures from the cabbage and other vegetables. I press it down to release the natural juices and then add the lemon, white wine or balsamic, and fermented onion brine before topping it up with water and sealing to ferment.
Salade De Choux Rose (Cultured Pink Continental Coleslaw)
- 68oz Glass Jar or Crock
- Fermenting Weight
- 1/2 - 1 green cabbage (small cabbage is ideal)
- 1/4-1/2 red cabbage
- 1-2 carrots
- 1/2 - 1 red onion
- 2-3 garlic cloves
- 4" length daikon radish, or radish equivalent (about 1 cup shredded)
- 1/4 cup lemon juice juice from 1 lemon
- 1 tsp black pepper ground
- 1 tbsp pink salt per quart of veggies (3 - 3.5 tbsp in a 68oz jar)
- 1/4 cup white wine or balsamic vinegar
- 1/2 cup fermented onion brine
- 1/4 cup extra virgin olive oil reserved for the top to seal out bacteria
- Shred or slice all ingredients as thinly as possible
- Toss together in a large, clean bowl with the pepper and pink salt
- Pack into sanitized jar with clean hands.
- Press down with wooden spoon, tamper or french rolling pin until juices cover the top of the veg
- Add the white wine, lemon juice and fermented onion brine.
- Add water (only as needed) to cover veggies
- Pour the extra virgin olive oil over the top and seal the jar
- Leave out of direct sunlight to ferment for 7-14 days