winter ferments – gingered beet and carrot slaw
The dinner table in a monastery is always set with care for both daily fare and feast days. Food is arranged to show the full beauty of God’s harvest in vegetables, grains, dairy products, and fruit.
Oh…! The rich earthy flavor of this slaw just get better over time. If you are a fan of beets, this does not disappoint – not one bit! Fermenting is a low-cost, efficient and easy process that preserves foods – some indefinitely! We still have the remnants of a corn jalapeño salsa ~ from two years ago ~ that is still viable, delicious and enjoyed!
Ferments have a self sufficient versatility – but at the same time, pair well with a variety of dishes. Fermenting your own vegetables is an artisanal delight that is flavorful, healthy and when made with your local harvest good for the planet too!
Gingered Beet and Carrot Slaw
When fermenting – use the best quality ingredients available to you. Remember, local, simple and seasonal freshness make all the difference in and to the world!
300 grams fresh shredded carrots
500-600 grams fresh shredded beets
100 -200 grams onions (optional)
1/2 – 1 teaspoon shredded fresh ginger
2 teaspoons salt
Wash hands. Place all ingredients in large clean bowl. Mix and massage the mixture with hands, squeezing to extract the natural juices. Some recipes call for a brine to be added to the slaw, but my experience (and preference) is that my local fresh ingredients produce enough liquid when the salt is added to cover the vegetables. This is the same principle used for sauerkraut.
Mix for about 10 minutes (this is a great work out!). Place in a clean mason jar and leave out of direct sunlight.
After about 5 days taste and continue to do this every day until the taste you desire is achieved.