Several weeks ago I found a couple jars of "spicy mixed salad" on sale at a discount store, it looked interesting but certainly wasn't spicy in my opinion (go figure) it's a mixture of carrots, cucumbers, sweet peppers, onion and various spices. It was tasty especially after I added a lot of sriracha sauce and it got me thinking. I like sauerkraut and I like kim-chi so why not make my own "salad"
I bought a small bag of sliced cabbage for coleslaw pickled jalapeno peppers to taste pickled garlic to taste roasted red peppers sweet bread and butter pickles kikoman sriracha sauce, This isn't as spicy as the original with the green top but it was kicking around in my pantry salt about 4 tablespoons
Some preservation techniques require you to heat the cabbage, others you massage the salt into the cabbage and later rinse it off. I put the shredded cabbage in a glass dish and added about 3-4tablespoons of fresh ground sea salt, I massaged it in and let it sit, returning every 1/2 hour to stir and massage the cabbage some more. After about 2 hours I rinsed the cabbage under cold running water and dried it in a spinner before sprinkling with another teaspoon or so of salt, as you can see in the photos it lost about a 1/3 of it's mass
while the cabbage was salting I cut the pickled jalapenos, garlic, roasted red peppers and sweet pickles into a rough chop
I poured the bottle of sriracha sauce over the salted cabbage then added the chopped veggies and stirred it all together. I let the mix sit for about an hour then packed it tightly in the reused very clean jar
I couldn't wait for it to ferment, I had to try it but that's ok since both sauerkraut and kim-chi are often used after only a couple hours. I made a wrap using a whole wheat tortilla, olive oil based mayonnaise, low sodium ham and turkey with cheese and my sriracha slaw, talk about food fusion ! cuban sandwich filling in a mexican type tortilla and korean inspired fermented cabbage
Question & Answer
Question: What is the correct order of the images?