Fermented Slaw
This recipe requires a lot of patience. go too quickly and you lose the mayo with no way back. The fermented cabbage will ferment the egg. This is a good thing as it potentially overwhelms any bad microbes in the egg. Once the egg has a chance to ferment, the bad microbes are destroyed. It’s still an idea to keep it in the fridge once it is made, as this slows down the fermentation so that you have a lovely creamy slaw.
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- Fermented Cabbage
- Home made Mayonnaise - egg yolk
- olive oil
Method
Make the mayonnaise
- Use one egg yolk and one drop of olive oil and whisk for about 5 minutes or until you are getting a slightly thicker and creamy consistency.
- Add another drop of oil and whisk again until it becomes a little thicker - usually another 3-5 minutes
- Add another drop of olive oil....you get the picture
- Keeping adding single drops of olive oil until the mixture sticks to the whisk. Then add 2 drops of olive oil and whisk for 2-3 minutes. The mixture should still be sticking to the whisk.
- Add another 2 drops of olive oil, whisk and then add another 2 drops and more whisking.
- Then add 3 drops and repeat the above procedure and keep going until you are adding 3 teaspoons of olive oil. Then keep adding olive oil in slowly increasing quantities until you have your desired amount.
Make the Slaw
- Mix your home made mayo with the fermented cabbage and leave to ferment for 4-8 hours - not in the fridge.
- Enjoy!