If you’re looking for a quick and easy fermented side dish, then give this sweet, tangy and spicy Napa cabbage salad a try.
I like to ferment sauerkraut and kimchi regularly so as to have an ongoing supply for easy meal additions. Recently, I ran out of time to finish a batch of kimchi. The Napa cabbage and carrots were cut so I decided to ferment them without any of the usual kimchi spices.
I fermented the half-gallon of Napa cabbage and carrots for a week at room temperature before allowing a slow fermentation in the refrigerator for another month. These vegetables turned out bubbly and fresh.
I have never fermented Napa cabbage without spice, but it turned out to be a refreshing and spring-like treat in the middle of winter. It was, however, not nearly as appetizing as a full-flavored batch of kimchi.
These plain, effervescent and mildly fermented vegetables can be added to many dishes. I didn’t want to cook out the bubbles, so I made a simple cold salad with mayonnaise and Sriracha sauce as a dressing. It tasted great by itself or served with rice.
Ideally, I would have used homemade and fermented Sriracha sauce and mayonnaise but the ones that I used were from the grocery store.
Once the Napa cabbage and carrots have fermented for a month, this recipe only takes a few minutes to prepare.
- 1 large head Napa cabbage
- 3 large carrots
- 2.5 Tablespoons Salt (35 grams)
- Sriracha Sauce
Directions: Fermentation Prep
- Chop the Napa cabbage.
- Julienne the carrots.
- Toss carrots, cabbage and salt in a large bowl.
- Cover bowl and leave to sit for about 5 hours.
- Massage cabbage to release cabbage juice.
- Stuff the vegetables and any juice from bowl into a half-gallon (2 liters) mason jar or other fermentation vessel.
- The vegetables should be submerged below the cabbage juice.
- If vegetables are not below juice, mix a salt water brine with a salt ratio of roughly 2.25% and pour into jar until vegetables are submerged.
- Allow vegetables to ferment for 1 week at room temperature.
- Refrigerate jar and allow to continue a very slow fermentation for 1 month.
Also note that these fermented vegetables will last for many months in the refrigerator but should be eaten soon after applying dressing.
- Place desired amount of fermented Napa cabbage and carrots into a bowl.
- Add one heaping spoonful of mayonaise.
- Add as much Sriracha sauce has your heat tolerance allows.
- Mix them all together and serve.