Fermented Dill And Carrot Slaw

Instructions

1. In a large mixing bowl, combine the grated carrot, shredded cabbage, sliced red onion, and chopped fresh dill.

2. In a small bowl, mix together the sea salt, black pepper, mustard seeds, and red pepper flakes.

3. Sprinkle the seasoning mixture over the vegetables and toss well to combine.

4. Press down on the vegetable mixture with a wooden spoon or your clean hands to bruise the vegetables slightly and release their natural juices.

5. Place the vegetable mixture in a clean, sterilized jar, pressing down firmly to pack the vegetables tightly.

6. Mix the whey or salt water solution and pour it over the vegetables, ensuring they are completely covered with the liquid. Leave a bit of space at the top of the jar.

7. Place a clean, small plate or weight over the vegetables to keep them submerged in the liquid. This will help prevent any exposure to air.

8. Cover the jar with a clean cloth or paper towel and secure it with a rubber band or string. Allow the slaw to ferment at room temperature, away from direct sunlight, for 3-7 days. Check and taste it after 3 days to see if it has reached the desired level of fermentation.

9. Once the slaw is to your liking, remove the weight and cloth, seal the jar with a lid, and store it in the refrigerator. The flavors will continue to develop as it ages.