Had a bag of prechopped, prepared, coleslaw mix in the refrigerator for the past week and a half, and was going to make coleslaw to go with some Country Ribs tomorrow. I opened the bag to make the coleslaw and it had fermented- smelled and tasted like a light sauerkraut or kimchee…so I went with it, and currently have the Country ribs marinating in the lactated Cabbage with some onions, brown sugar, fresh orange juice, and some spices, salt and pepper. Gonna make lucky New Years ribs instead of my prior plans.
Question is, is the fermented packaged coleslaw ok? It didn’t have salt in it as I understand is an important addition in the normal fermentation process. It was sealed and refrigerated. I assume it is ok, and I’ve just made me some homemade sauerkraut, but the padrt of me that says something has “turned” is overanxious.
I can’t definitively state the safety, but fermentation without added salt is not uncommon, and there are a couple of sour soups that I make that start with a fermentation of either flour and water or beets and no added salt. I suspect it’s fine. Here’s one site that has a recipe for sauerkraut and says salt is optional.
Happy to report that nobody got sick, it tasted just as good or better than jarred or canned sauerkraut, except it was a bit milder- less sour and a bit sweeter and “fresher”- But after braising with the ribs for a few hours it was a moot point.
I love cooking bagged cole slaw, usually with ground beef or ham. Yesterday I noticed it had turned a little but I figured it wouldn’t hurt me so I cooked it up with both bacon AND ground beef. Came out really good, better than usual.