Sneaking fermented food into my family's diet

Last night I made coleslaw, which my family likes. I shred the cabbage (usually I pull the leaves from the cabbage head, remove the center rib, stack, roll and slice thinly with the food processor or a knife) and put it in a colander with both sugar and salt to soften it, then squeeze it, mix with shredded carrot and dress with oil and vinegar. This time, I used less salt, and then when I got to the "dressing" stage, I poured fermented brine from a couple of my jars into the coleslaw. I used pumpkinseed oil, which had a green color, so nobody noticed the mild olive green from the collard ferment in the finished cole slaw.

Since the cole slaw is never cooked, I figure I'm getting some goodness into my family this way.

Do you mean they would not eat it if you tell them what you put into your salad?

Then this is a great method!!!
Hide the color and taste for a while, and then you will tell them what they have been eating for a few months...
So they will have to admit they do not dislike it!

You can replace some of the vinegar, so the taste will not be noticed.
And do a lot of mixed salads, so they won't see it.