Makes 2 Quarts (Easily Halved)

SLAWS CAN TAKE ON A VARIETY of cultural twists. They satisfy the need for raw, crunchy sides or sandwich toppers. This pickled version offers a play on kimchi with pinches of Old World spices from Indochina.

For a speedier version, choose pre-bagged Asian slaw mixes (1-1/2 LBS); find in the produce section. That takes care of the cabbage and carrots. 

- Recipe by B. Hettig © 2010

1. Shred cabbage and carrots. Slice scallions. Combine in large, tall bowl. Add sea salt. Toss with hands, squeezing mixture for a few minutes to help develop a brine.
2. If needed, top the mixture with a plate slightly smaller than bowl diameter. Weigh down the plate with a heavy can from the pantry to help form a brine, (from several hours to overnight).
3. Add in the remaining spice mixtures and toss well.
4. Load pickling jar, tamping firmly as you proceed. Add in any remaining brine. Push the mixture beneath the brine.
5. Review pages 8-9 in your instruction booklet to complete a slaw style recipe.

TIPS

* Use fine sea salt when making sauerkraut or slaw. There is more contact with the vegetables and will speed up the brine formation.

The ever versatile Korean chile flakes (gochugaru) can be found at Asian markets. They are in coarse flake form and are ready to use. (We sell them on our site). I find they work well as a basic chile powder for most recipes. It has a medium spiciness that doesn’t linger on the palate.

All chiles evolved from Central and South America. So any chile is ultimately of New World origin. Kimchi and other Old World chile-based dishes really only began in the 17th century. How’s that for “old?”