Fermented Carolina Coleslaw
Oh Lardy! is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
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.
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!
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.
Pin It!
I’m a beginner at fermentation. So far, I’ve experimented with bread pre-ferments, kimchi, and sauerkraut.
I want to learn fermentation for lots of reasons, especially to heal my gut and just get healthy – er
I’m a beginner, I have done carrots and fruit butters. I would like to experiment with different veggies.
Looks like a great book to start the fermentation journey
The recipe looks great! Trying to get some variety while healing my gut!
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.
Yes, it can be scary at first! Once you get the hang of it, you won’t stop fermenting! Good luck!
I am just starting to learn the culturing process and would love to win a copy of this book.
I’m planning to do my first ferment tomorrow, so I’m definitely a beginner. I would love to have a copy of this book to help me out. Thank you!
Good luck with your first ferment!
I am a beginner and the book has beautiful pictures. I would love to win. Thanks 🙂
Yes, the photos in this book really take it over the top!
I have recently started fermenting and I am loving it!
Fermenting is fun!
I would like this book because I have never made fermented foods before and I would love to try some of Alex’s recipes.
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.
I’ve made kimchi and am anxious to try this slaw, as well as other fermented recipes.
Love kimchi!
I’m a beginner.
this looks amazing! love cabbage. love fermenting!!
Im a beginning fermenter! Greatly enjoy eating real food & feeding my family healthier! Would love a copy of your book
just beginning to ferment food
I’m fairly new to fermentation. So far I’ve done sauerkraut & cucumbers. Would love to learn more!
I’m a new to fermenting, and would love to have a copy of your book,
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.
This recipe does take it to the next level! My family was very impressed!
YUM!
Would love to win this book. I started fermenting last year. Its opened up a whole new world!
Good luck!
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!
Yes, fermented veggies will keep for a long time in the fridge (sometimes even a year or more!)
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!
We just posted a jalapeno recipe on our site! Good luck!
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. 🙂
It can be nerve wracking in the beginning for sure!
Would love the book so we can get serious about preserves/fermenting …what a great use of our garden!
It is a great way to preserve your garden plenty. Preserved with lots of enzymes, vitamins and good bacteria!
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.
It’s a great book! Good luck!
I’m a beginner and I’d love to delve deeper into fermented veggies!
I’ve been fermenting a few basics for many years, but I’ve been considering this book to expand my reach.
Such pretty photography! Just what I need to get some inspiration.
I’m just starting to ferment this year! Would love this book. 🙂
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.
Thank you so much, Frances!!
Great give away! Thanks
I SO want this book!
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!
Yes, I am addicted too!
Would be a great beginning book for me. Made my first slaw this summer. Trying to remember to eat it at every meal.
Try on a smoked pulled pork sandwich you’ll never want another one without that amazing Carolina slaw!!!! I was raised on this and was lucky my Dad showed me how before he passed. Everyone wants the recipe. Delish!!!!!! From a former Tarheel it’s really tasty.
I need to stop saying I’m going to do this, and just DO IT! Winning this book would be a great way to kick of my fermenting adventure!
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.
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.!
Sign me up! I’m excited about this book!
I am a fermenter (wait, is that a word?) but would LOVE to learn more. I definitely could use some new recipes and expertise. What an exciting give-away!
Yes, ‘fermenter’ is a word…or at least it is here 😉
Would love to have this book! Getting ready to begin meeting monthly with three friends to ferment foods together. 🙂
What an awesome idea! A monthly fermenting group! I may have to copy that for my group of friends!
I started fermenting vegetables this summer and am loving it. His book looks great!
Would love to when this book! I have been interested in adding fermented food to my family’s diet!
I’m new to fermenting. Would love to win this book 🙂
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.
Yes, they do taste good! I find myself craving fermented foods, especially when I have been without!
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.
I want to learn more about fermenting. I have had a bunch of fermenting fails :(.
I’d like to ferment. I’m buying this book if I don’t win it! PIK ME! PIK ME!
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! 🙂
I’m just learning about fermenting foods, and would love to win this book!
I’ve tried fermenting pickles, sauerkraut, and yogurt, and have had problems with them all. I could really use some help!
would love to learn more about fermenting! I joined my first CSA this year, and will have plenty of fresh veggies and fruit to work with 🙂
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!
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!
I am new to fermenting and would love to win this book to learn more about it!
Very interested in fermented foods, and would love this book’s ideas.
I haven’t started but I want to learn.
I need this! So far I have made sauerkraut =greatly successful; and cucumber pickles=tasted wonderful, but were mush-ugh.
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
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?
If you click on the link it takes you there.
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
I am not sure once it has the oil in it. If it was at my house I would keep it for at least a few weeks in fridge. 🙂
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!
Maybe your onions were really strong? Not sure! Hope you can figure a way to salvage it!
Make a second back without onions and mix the two together
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.
Once the oil is added how long would this last? Thanks
Oh Lordy indeed! After wasting a considerable amount of tie scrolling through all the people just wanting a free book not one person had said this was a nice recipe. I still thought I would give it a go to my regret because it took even more of my brief time on this planet away from me and even when I had actually managed to print the ingredients they are very hard to read! Don’t get me wrong I will be straining my eyes and making this as I have tried a similar but mass-produced shelf stable version which I really liked so fingers crossed!