Fermented Cabbage Slaw – Probiotic and Garlic-Dill
Fermented Cabbage Slaw recipe packed with probiotics, infused with garlic and dill. Great for meal prep and tangy crunch.
If you’re looking for a delicious and healthy addition to your meals, this Fermented Cabbage Slaw recipe is a must-try! It’s packed with probiotics and infused with the delightful flavors of garlic and dill, making it not only nutritious but also incredibly tasty. Perfect for busy weeknights, this slaw can elevate any dish with its crunch and zest.
Fermented Cabbage Slaw – Probiotic and Garlic-Dill
- Rich in probiotics, helping to boost gut health.
- Infused with garlic and fresh dill for a unique flavor.
- Easy to make and perfect for meal prep!
Ingredients
- 1 medium green cabbage, shredded
- 3 cloves garlic, minced
- 1 tablespoon sea salt
- 1 teaspoon dill seeds (or fresh dill)
- 1 cup filtered water (optional, for brine)
How to Make
To begin, place the shredded cabbage in a large mixing bowl and sprinkle the sea salt over it. Using your hands, massage the cabbage for about 5-10 minutes, allowing the salt to draw out the natural juices. Once it’s softened, mix in the minced garlic and dill seeds. If your mixture doesn’t seem wet enough to cover the cabbage, you may add some of the optional filtered water to help create a brine. Transfer the mixture into a clean, glass jar, pressing it down firmly to eliminate air pockets. Leave about an inch of headspace at the top. Seal the jar with a lid and store it at room temperature to ferment for about 5-7 days, tasting occasionally to check for your preferred tanginess.
Tips
- Always use clean utensils to prevent contamination.
- For extra flavor, you can add shredded carrots or sliced radishes.
- Experiment with spices—caraway seeds or mustard seeds can provide a nice twist!
Make-Ahead
This fermented cabbage slaw can be made in advance since it improves in flavor as it ferments. You can prepare it a week before serving, making it perfect for weeknight dinners or gatherings.
Storing
Once fermented, store the slaw in the refrigerator in a sealed jar. It can last up to several months when stored correctly.
Freezing
It’s not recommended to freeze fermented cabbage slaw, as freezing will alter its texture and flavor. Enjoy it fresh or refrigerated!
Reheating
This slaw is best enjoyed cold or at room temperature, so there’s no need to reheat it. Its crunchy texture is a fantastic addition to various dishes!
Serving Suggestions
Serve this slaw as a side dish with grilled meats, atop tacos, or as a vibrant addition to salads and grain bowls for extra crunch and flavor.
For delicious kitchen tools to assist in your cooking, check out this fermentation jar.
Ingredients
- 1 medium green cabbage, shredded
- 3 cloves garlic, minced
- 1 tablespoon sea salt
- 1 teaspoon dill seeds
- 1 cup filtered water (optional)
Instructions
Massage cabbage
Massage shredded cabbage with sea salt until softened.
Add flavorings
Mix in garlic and dill seeds, adding water if necessary.
Ferment
Transfer to a jar, pressing down to remove air pockets, and leave to ferment for 5-7 days.
Notes
- Always use clean utensils to prevent contamination.
- For extra flavor, you can add shredded carrots or sliced radishes.
- Experiment with spices—caraway seeds or mustard seeds can provide a nice twist!
Nutrition Facts
Frequently asked questions
Can I use fresh dill instead of dill seeds?
Yes. Use about 2-3 tablespoons chopped fresh dill in place of dill seeds for a vibrant dill flavor.
How long does this fermentation take?
Fermentation typically takes 5–7 days at room temperature. Taste to reach your preferred tanginess.
Can I add other vegetables?
Yes. Shredded carrots or sliced radishes add color and crunch.
How should I store the finished slaw?
Store in a sealed jar in the refrigerator. It will keep for several weeks to months depending on storage and fermentation level.
Is this recipe dairy-free and gluten-free?
Yes. It is naturally dairy-free and gluten-free.
