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Sneaking fermented food into my family's diet

 
steward
Posts: 3158
Location: Moved from south central WI to Portland, OR
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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.
 
pollinator
Posts: 1877
Location: La Palma (Canary island) Zone 11
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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.
 
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