Easy Pickled Coleslaw (with Canning Video) (2024)

FAQs

Why does my homemade coleslaw go watery? ›

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

CABBAGE, MAYONNAISE (SOYBEAN OIL, EGG YOLKS [EGG YOLKS, SALT], HIGH FRUCTOSE CORN SYRUP, WHITE DISTILLED VINEGAR, MUSTARD [WATER, DISTILLED VINEGAR, MUSTARD SEED, SALT, SPICES], WATER, SALT), FRUCTOSE, SUGAR, CARROTS, CONTAINS LESS THAN 2% OF APPLE CIDER VINEGAR, GLUCONO DELTA LACTONE, PEA FIBER, ERYTHORBIC ACID (TO ...

cabbage are low acid foods and may only be processed safely in a Pressure Canner. Lemon juice or vinegar is recommended to acidify tomato products for safe water bath processing.

Taking the extra step of tossing shredded cabbage with salt and then letting it sit to drain before adding the dressing takes that extra moisture out of the equation and keeps the cabbage crisp.

You used too much vinegar, salt, or sugar in your coleslaw

Too vinegary means acid has taken over the flavor profile. To balance that out, add a fat like olive oil, or extra mayo, or even something sweet like honey, or a little sugar. Dolly Parton uses sweet pickle juice in her recipe, which just might do the trick.

Salting the cabbage, carrot, and onion purges excess moisture that would otherwise turn the slaw into a soupy mess. Including sugar (another osmosis-inducing ingredient) balances the flavor. Limiting the purge to five minutes keeps the cabbage crunchy.

Description: Southern style cut cabbage spun dry for crispness. Mix in salad dressing, carrots and sugar for a truly one-of-a-kind coleslaw. Nutrition Facts. servings per container.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Important Tips for Making Authentic KFC Coleslaw

There are only 3 vegetables: You can buy a bag of pre-shredded coleslaw and finely chop that, if you prefer. But keep in mind that true KFC Coleslaw only contains green cabbage, carrots, and onions, so don't use the packaged cabbage that has red cabbage or any herbs.

Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Other 1- to 3-gallon non-food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag.

Is pickled cabbage anti inflammatory? ›

Sauerkraut is a source of lactic acid bacteria, which may help support the immune system and reduce inflammation.

Pickled cabbage can be used to garnish a variety of foods including scrambles, noodle bowls, tacos, nachos, soup, sandwiches, charcuterie boards, stir fry, and salad! How long is pickled cabbage good for? Pickled cabbage will last in the fridge for 4-6 weeks.

It's a clever defense mechanism for the cabbage plant to discourage hungry foragers. Of course, slivering or dicing cabbage to make coleslaw also ruptures plant cell walls, so the same reaction is triggered. At first, any bitterness may seem pleasantly tangy as the salad's dressing mellows cabbage flavors.

The disappointing results are compounded in coleslaw, in particular, because of the cabbage. Cabbage releases so much water when cut, and even more when it's frozen and thawed, the salad will be entirely waterlogged. So, if soggy, grainy coleslaw isn't what you're after, then freezing is probably not the best choice.

Red onion is the ingredient you're missing for an even better coleslaw. These vegetables can make a great addition to store-bought coleslaw, providing a crunchy texture and sharp, acidic flavor.

To prepare the coleslaw dressing, add all the ingredients into a bowl and whisk to combine. You want it thick enough to hold to your finger. If you need to add some more mayo to thicken it back up. Set in the fridge to let the flavors come together.

You don't salt your cabbage appropriately

So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables. Let the cabbage then sit for one hour at room temp before squeezing the excess moisture out. This will prevent the cabbages from getting soggy.

Watery coleslaw can be easily fixed by simply draining some of the liquids from this summer dish, so do not fret! If there is still excess liquid in the serving dish, gently blot with paper towels to absorb some of the moisture.

To offset the creaminess (and potentially wetness) of too much mayo, try adding in more of whatever crunchy element you were using. Celery and red onion are some of the most common ones, but you can also try chopped red peppers, bacon bits, carrots, cabbage, apples, chopped nuts, and more.