Asian Kim-Slaw

Slaws can take on a variety of cultural twists. They satisfy the need for raw, crunchy sides or sandwich toppers. This pickled version offers a play on kimchi with pinches of spices from Indochina.  This Asian Kim-Slaw recipe makes 2 quarts. – Recipe by B. Hettig © 2010

Ingredients for Asian Kim-Slaw:

• 1^1/2 shredded Chinese Cabbage, aka “Napa”.
• 1 cup of thinly sliced scallions on bias.
• 1/2 pound of shredded carrots.
• 3 cloves of minced garlic.
• 2 tablespoons of finely grated ginger root.
• 2 tablespoons of Korean Chile Flakes, or add to taste (can adjust anytime).
• 2 tablespoons of finely ground sea salt.
• 1 teaspoon of cracked pepper.
• 1/2 teaspoon of nutmeg (freshly grated is best).
• 1/2 teaspoon of allspice powder.
• 2 teaspoons of dry mustard.

Directions for Asian Kim-Slaw:

1. Shred cabbage and carrots and slice scallions. Combine in large, tall bowl. Add sea salt and toss with hands, squeezing the mixture for a few minutes to help develop a brine.
2. Add in the remaining spice mixtures and toss well.
3. Load pickling jar, tamping firmly as you proceed.  Add in any remaining brine.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the Kim-Slaw under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen.  After 4 days, check to see if the (contents) are sour enough for you. If they are not, just add a day and re-check.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!