Fermented Tomato Cilantro Slaw

Instructions

1. Sterilize a quart-sized glass jar with a tight-fitting lid by boiling it in water for 10 minutes. Allow it to air dry completely.

2. In a large bowl, combine the cherry tomatoes, shredded cabbage, cilantro, red onion, and minced garlic. Toss the ingredients gently to mix them well.

3. Sprinkle the sea salt, black pepper, and red pepper flakes over the vegetable mixture. The salt helps draw out moisture from the vegetables to create a brine.

4. Using clean hands, massage the salt and seasonings into the vegetables for about 5-7 minutes until the vegetables start to release their juices and soften slightly.

5. Transfer the vegetable mixture to the sterilized glass jar, pressing down firmly to remove any air pockets. Leave some space at the top of the jar to allow for expansion during fermentation.

6. Close the jar tightly and store it in a cool, dark place, ideally between 60°F to 70°F, to ferment. Check the jar daily to release any built-up gases by slightly opening the lid and pressing the vegetables back down.

7. Let the slaw ferment for 3-5 days, depending on your preferred level of tanginess. Taste a small amount each day to monitor the flavor development.

8. Once the slaw has reached the desired level of fermentation, refrigerate it to slow down the process and preserve the flavors. It will continue to ferment slightly in the fridge.

9. Serve your Fermented Tomato Cilantro Slaw as a refreshing side dish to grilled meats, tacos, sandwiches, or enjoy it on its own as a healthy snack bursting with probiotics.

10. Enjoy the crunchy texture and vibrant flavors of this fermented slaw that is not only delicious but also beneficial for your gut health.