Tamara Mannelly

Fermented Carolina Coleslaw - www.ohlardy.com
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Alex Lewin

Are you new to fermenting? Do you want to learn more? Are you looking for an easy to read, beautifully illustrated fermenting cookbook?

Real Food Fermentation by Alex Lewin is just that book.  Alex, a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition, blogs over at Feed Me Like You Mean It.  He is fully invested in spreading the word about fermented food.

Real Food Fermentation

 

When I received my review copy of the book, I was blown away by the gorgeous photos and how simply Alex breaks down the process of fermenting.  He explains why fermentation is important, materials you need to ferment and has many recipes for you to become a master fermenter.

 

 

 

 

 

 

Fermented Carolina-Style Slaw

He has step by step photographs which I find immensely helpful.  The act of fermentation can be overwhelming for the beginner and being able to see each step of a recipe is such a help.

I tried a few recipes from the book and one of my family's favorites is the Fermented Carolina Coleslaw.  It is so delicious!  And I learned a new technique…using the fermented liquid as the acidic base for a salad dressing!

 

 

 

Fermented Carolina Coleslaw- www.ohlardy.com

For Step #3 in the Preparation Section, please see this link for directions on fermenting the vegetables.

 

This recipe is so delicious and there are many more in Real Food Fermentation. 

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Fermented Carolina Coleslaw - www.ohlardy.com

 

 

Learn More About Fermenting

Check out Oh Lardy's Guide to Fermenting Fruits and Vegetables for tutorials, 40 recipes and more!! Oh Lardy's Guide to Fermenting Fruits and Vegetables
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84 Comments on “Fermented Carolina Coleslaw”

  1. I’m a beginner at fermentation. So far, I’ve experimented with bread pre-ferments, kimchi, and sauerkraut.

  2. I’m a beginner, I have done carrots and fruit butters. I would like to experiment with different veggies.

  3. I have, for several years, been interested in fermenting; however, I am frightened of poisoning people, so I haven’t done it. And I tend to get bogged-down in worrying about doing “it” (whatever the current interest happens to be) perfectly. So, I never get started. I think this book might help with that.

  4. I would like this book because I have never made fermented foods before and I would love to try some of Alex’s recipes.

  5. I saw this book in Books A Million yesterday! I am enthralled by any fermentation book. I love experimenting with lacto-fermentation and would love more information.

  6. Im a beginning fermenter! Greatly enjoy eating real food & feeding my family healthier! Would love a copy of your book

  7. I’m fairly new to fermentation. So far I’ve done sauerkraut & cucumbers. Would love to learn more!

  8. I already have experimented with Sauerkraut, but this recipe takes it to the next level, which I am anxious to do. I am also interested in fermenting everything I can get my hands on at the farm, so this book would be a great help.

  9. As a single person w/an irregular schedule, I always have trouble using up my veggies before they go bad. Maybe this way I would be able to actually get to eat them!

  10. I’m new to fermenting and have only done cabbage and other ground veggies. Looking forward to doing some jalepenos and making keifer water soon!

  11. I’ve tried a few ferments on my own but I’m always nervous to eat them. I could definitely use the guidance and having a book is better for me than reading recipes on line. I’m tactile. 🙂

  12. Would love the book so we can get serious about preserves/fermenting …what a great use of our garden!

  13. Just borrowed this book from the library and its lovely. I must get a copy for myself! I’m just getting started with vegetable ferments.

  14. I’ve been fermenting a few basics for many years, but I’ve been considering this book to expand my reach.

  15. Tamara,
    What a great wealth of information you are offering with this blog. The fermented cranberries look so good as well as the slaw recipe. How exciting to get your newsletter and to continue to explore your site. I am a beginner to fermenting food (I am feel excited and a little scared to try all at the same time). I would love to win a copy of this book. My son has Downs Syndrome and we are working on repairing his digestive system and I know this is the next step.

  16. I’ve been fermenting about a year now, and I’m hooked! It’s so addicting, and has wonderful benefits! I’d love to have a book to expand my knowledge!

  17. Would be a great beginning book for me. Made my first slaw this summer. Trying to remember to eat it at every meal.

  18. I want to learn so bad how to ferment, just don’t know where to start. This book sounds like it would definitely be a great beginning for me.

  19. I would LOVE this book!! Im new to fermented food’s, and have been looking into, and wanting to learn about fermentation for a few months now. Thanks for the opportunity to win this book.!

  20. Would love to have this book! Getting ready to begin meeting monthly with three friends to ferment foods together. 🙂

  21. I am a beginner at fermenting, and initially became interested to help improve my health, (chronic fatigue/fibromyalgia), but have discovered that fermented food tastes SO good, …. I wish I had discovered it much sooner. I would love to win this book, as it looks like a great guide to help me discover new information and recipes.

  22. Hi Tamara! I would love a copy of this book! I’ve just started experimenting with fermented vegetables, sourdough bread, and kefir… so far so good, but I’d love some easy recipes to try. And the pictures make it much easier to follow.

  23. I would love to win! I am just about to start fermenting and it’s a bit overwhelming. I’d love to have a step by step guide so the process isn’t as intimidating! 🙂

  24. I’ve tried fermenting pickles, sauerkraut, and yogurt, and have had problems with them all. I could really use some help!

  25. I would love to win! I am just getting into fermenting and bought my first Bubbies pickles and krout to try and since we liked it I am going to try doing it on my own! I think my kids would like carrots so that is going to be the first thing I try on my own!

  26. Imagining ferments always grosses me out a little not knowing how they will turn out but with all those pictures I could be sure I was on the right track!

  27. I have a healthy sour orange tree. I have made orange marmelade which requires alot of sugar. But good tasting. I would appreciate any recipes using sour oranges to use all these ornges. Thanks, Jean

  28. I have never fermented anything before but would love to try this recipe. Could you include a copy of page 75 with the recipe for lacto-fermented vegetables?

  29. I have just tried this recipe and it is very good but I have a lot of it made! Do you know with the added oil and other ingredients what the shelf life is in the fridge? I know that w/out the oil it is just like sauerkraut but with the added honey and other ingredients, I was not sure. Thanks for sharing.

    Victor

  30. Whoa, something happened and mine turned out wicked onion-y! Help! What can I do to mitigate it? Or what can I eat with it to dilute the flavor so to speak? Thanks!

  31. I am curious what makes this slaw ‘Carolina’ specifically! It looks really great and I am obsessed with slaw. I can’t wait to try this at home! Thank you for sharing this delicious looking recipe.

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