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Tangy Homemade Fermented Cabbage Slaw for Gut Health

Tangy Homemade Fermented Cabbage Slaw for Gut Health

A tangy homemade fermented cabbage slaw made with shredded cabbage, carrot, ginger, garlic, and a short fermentation process for gut-friendly probiotics.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Healthy, Side Dish
Cuisine: American, European
Calories: 80
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 head Green cabbage shredded
  • 1/2 head Red cabbage shredded
  • 1 Carrot grated
  • 1 tsp Fresh ginger grated
  • 2 Garlic cloves minced
  • 2 tbsp Sea salt
  • 1 tbsp Apple cider vinegar
  • 1 tsp Juniper berries crushed
  • 1 tbsp Fresh dill chopped

Method
 

Instructions
  1. In a large bowl, combine the green cabbage, red cabbage, carrot, ginger, and garlic.
  2. Add the sea salt and massage the mixture for 5 to 7 minutes until the cabbage releases its liquid.
  3. Transfer the mixture into a clean glass jar and press down firmly to submerge it in the released brine.
  4. Add the crushed juniper berries and chopped fresh dill, then cover the jar loosely.
  5. Ferment at room temperature for 3 to 7 days, pressing down the cabbage as needed.
  6. Stir in the apple cider vinegar, taste, and refrigerate before serving.

Notes

For a quicker version, use the slaw immediately without fermentation. For best gut health benefits, consume during the early fermentation stage. Keep refrigerated after fermentation.
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