Recipe: Root Slaw

Here’s another recipe that Scott from Zukay sent along with his guest post the other day. It seems super easy and I think I’ll be trying it soon myself! If you try it out, let me know how it goes!

*Also – don’t forget to check out his guest post if you haven’t yet, it’ll make recipes like this seems even less daunting. His giveaway for a case of lacto fermented dressing ends tomorrow night – so make sure you enter!!

ROOT SLAW:

3 medium carrots

3 medium parsnips

1-2 medium size turnips

1 tbsp Celtic Sea Salt

chlorine-free water

1 tsp celery seed

1 tsp ground coriander

1/2 tsp ground ginger

1/2 tsp ground allspice

Culture*

Chop carrots, parsnips, and turnips into smallish chunks. Personally, I don’t peel them, and the closer they are to coming out of the ground, the less necessary that step is. In a food processor, chop up all the veggies to the desired thickness. Mix in salt and spices. Put chopped veggie mix into a quart mason jar, pushing down as hard as possible. Add in chlorine-free water until veggies are fully covered. Close up and ferment!

Fermentation time: At 67 F, my best advice is to ferment for at least 2 weeks. You will need to gas off container on a daily basis, especially for the first week. My experience has been that the raw parsnip taste overtakes the flavor until several weeks has been reached. Also, the veggies soften a bit and are more pleasant to the palate.

*I put 1 packet of yo’Kefir culture into 1 quart of non-chlorinated water. Add 1 cup of this mixture in place of dry culture and water.

Another recipe from Scott: Classic Sauekraut!