Indian Spiced Fermented Slaw

Sauerkraut, made with Cabbage and Salt, is the archetype of fermented foods. But you can use lots of other combinations too, along with a large variety of spice combinations that actually aid in the fermentation process.

Why do you want to eat Fermented foods? It has live good bacteria (naturally occurring probiotics) by the millions, which aid in your digestion and overall gut health. People have been fermenting foods for thousands of years. It is a great side addition to your regular meals, and truly increases your ability to keep your body in neutral. A balanced body is a healthy one.

I have been making quite a few different combos of these lately, and this one is my favorite.

Fermented Indian Spiced Slaw

(makes one large jar or two small)

1 green cabbage

20 or so brussel sprouts

8 tbsp. salt/course

4 tbsp. cumin seeds

2 tbsp. nigella seeds

2 tbsp. coriander seeds

2 tbsp. Mustard seeds

*If you have fermented before, it is helpful to add a couple tablespoons of the previous “juice” from the prior slaw as it will help grow the good bacteria. You can also use the “juice” or “whey” from yoghurt or kefir. You do not have to do this step, but it makes it tastier and stronger and more healthful.

*You will need to sterilize your jar. This can easily be done by boiling it in a pot of water for a few minutes, then drying it off with a clean towel. Make sure your hands are clean as well.

Shread your cabbage and brussel sprouts very thinly, or if possible, with a mandolin.

Place it all in a big silver bowl. Now add your salt. You will want to massage the vegetables thoroughly for about five to ten minutes until liquid starts to come out of the veg. Add all your seeds and mix well. These seeds actually aid in the fermentation process, but are tasty too! Mix well. Stuff the mixture as tight as possible into your jar. Take a smaller jar or glass and mash down so it is extra tight and seal the jar. This will need to ferment in a cool dark place for about a week. You can check on it periodically to test the balance. If it is to salty, add water and rinse. Always taste with a clean fork and do not re-taste with the same fork or can cause unhealthful bacteria to grow. After a few days it should get a little bubbly- this is a good sign. Young sauerkraut is crunchier, and old sauerkraut is a bit stronger and softer. I have left mine for two or three weeks and it is delicious. It is entirely your choice. Once you have completed the fermenting, place in the fridge.