I make a mean, if genteel, Cabbage Kraut, but I recently saw a recipe for Carolina Coleslaw. This called for the ingredients to be fermented as for Sauerkraut and once it's done it's thing you then dress it up.
Anyhoo, I followed the recipe and not a lot happened. It hardly got moving at all and it was difficult to determine if it was fermenting. I had a batch of Red Sauerkraut on the go at the same time and that fermented away like good 'un so I can discount weather conditions.
My question is, is this Carolina Slaw recipe suitable to ferment or is there not enough good fermentors in there to do the job?
The recipe is as follows.
1 pound cabbage, 1 large onion, 1 large green bell pepper, 1 large carrot, 4 ounces celery root optional 1/2 apple(I didn't use it) and 4 teaspoons salt. The method is as for ordinary Sauerkraut.
Any ideas what I may have done wrong?
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