Winter Recipe: Miso Cabbage and Carrot Salad Ferment

This recipe was inspired by a salad that I just tossed together for dinner, and thought, hey this could be really good to ferment! The best part is you can snack while you’re making it, or save a little extra to eat fresh when you’re done packing it into the jar.

2 lb red cabbage – about 1 med head – sliced in ribbons as fine as possible

4 carrots halved and sliced as thin as possible

3 tbsp sea salt – Massage half into veggies, save half for miso brine

2 squares of nori seaweed cut into ribbons with herb scissor

3-5 Aji Limon peppers diced

6 cloves Spanish Roja garlic roughly diced

Pepper to taste

A couple shakes of sesame seeds


Massage salt, pepper, garlic, and Aji Limon pepper into cabbage and carrots. Let sit while you cut the seaweed and prepare miso brine

1-2 tablespoons of miso to taste

1/4c water


Put miso and salt into the jar you will be packing ferment into, and blend using an immersion blender. (If you like more miso, lessen salt and add slowly to taste). Add sesame seeds and nori into vegetables, pour brine over everything and mix well. Pack into mason jar making sure to push out as much as as possible and leaving 1 inch head room. Use a fermentation weight, or get creative – use a clean rock, a smaller jar or a plastic bag filled with water, etc… Leave lid loose and jar on counter for 2-3 days out of direct sunlight. When it has fermented to your preferred taste, close lid and store in the fridge.

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