Fermented Cole Slaw

This has become one of our favorite side dishes. 

It’s tasty and another great way to get probiotics into our diet. And, it’s quick to make.

Technically, it isn’t fermented as the finally product, so the name may be somewhat misleading. I start with previously made kimchi or sauerkraut to which I’ve added shredded carrots.

Nowadays, I usually ferment a mixture of vegetables together in the same jar: cabbage, carrots, daikon, Jerusalem artichokes, turnips, onion, ginger, etc., whatever I have on hand. Of most fermented foods, Dan would eat some dutifully for health, but request only “a little bit.” One day while I was draining some kimchi, I decided to add a little mayonnaise and serve it as cole slaw. 

After a taste, Dan wanted a larger helping and it’s been a standard ever since. I find we eat more of it when prepared this way. 

A bonus is that it takes so much less mayo to make it this way. My original cole slaw recipe calls for mayonnaise and pickle juice, which we always found too tart and so I would add a small spoonful of honey or sugar. My sauerkraut, kimchi, etc., are rarely too sour. If it is, I simply rinse it some before serving. Another plus, this recipe is ready to eat after mixing, whereas my from-scratch cole slaw tasted better if it sat at least several hours or overnight in the fridge. And, of course, there are no probiotics in traditional cole slaw. 

In some ways, I think of this recipe as a transition food. If one doesn’t grow up with particular foods, they often aren’t cared for as much as what we’re used to. For example, if we grow up on white bread, 100% homemade whole wheat isn’t as enjoyable (which is probably why they add a ton of sugar to commercial whole wheat bakery products.) When I started making a 50/50 white and whole wheat flour bread, the family liked it. I’ve gradually shifted the amounts to favor more whole wheat, but still keeping it acceptable to Dan. The fermented cole slaw helps with the transition from traditional cole slaw to lacto-fermented foods. My old ‘something is better than nothing’ approach.

Does anyone else use transition foods for themselves or their families? I’d be interested in more ideas.