Fermented Slaw with Oak-Smoked Dorset Sea Salt

Name: Fermented Slaw with Oak-Smoked Dorset Sea Salt
Yield: Serves 1
Ingredients: ½ Purple cabbage; ½ Medium savoy cabbage; 2 Chillies; 2 Cloves of garlic; 1 Piece of ginger; 3 Bay leaves; 1 Red onion; 1 Small pepper; 10 Radishes; 4 Carrots; 2 tsp Mustard seeds; 3 tbsp Oak-smoked Dorset sea salt; 7 cups Water

This healthy, smoky, spicy slaw goes perfect with your winter bangers and burgers or spicy enough for your burrito and tacos. It's also tasty to use as a side dish for a meal too.

Thank you to: @dorsetseasalt

Ingredients and Method

Ingredients

½ Purple cabbage
½ Medium savoy cabbage
2 Chillies
2 Cloves of garlic
1 Piece of ginger
3 Bay leaves
1 Red onion
1 Small pepper
10 Radishes
4 Carrots
2 tsp Mustard seeds
3 tbsp Oak-smoked Dorset sea salt
7 cups Water

Method

Finley chop all your vegetables including your ginger and garlic into strips. I like to leave the radishes in round slices as these add a little variation and colour.
Place all your sliced vegetables, seeds and bay leaves into your 3 ltr Kilner jar and pop your fermentation weights on top.
In a large jug add 1 cup of boiling water and your salt. Stir and let your salt dissolve before adding the remaining 6 cups of cold water.
Pour this brine on top of your slaw and place your silicon lid on top then secure the airlock in place.
Leave your slaw at room temperature out of direct sunlight for 5-7 days to ferment. Once ready decant into smaller jars and keep it in the fridge for up to 2 months.