Edamame Slaw

A Quick Ferment With My New Playmates!

Do you crave the nubbly texture of edamame, a simple soybean appetizer from Japan? I wanted another way to enjoy them and came up with this Eureka! fermented slaw.

Edamame Slaw is made from just two bags of veggies and a few side kicks; so it comes together in just minutes. After a four-day ferment you have a jar of wow ready to serve.

Lacto-fermenting creates an awakened edamame. Makes a restaurant quality slaw as an appetizer, salad, pickle, or to adorn warm grains.

Edamame are shelled, but usually need to be blanched per instructions before fermenting

This version includes: Broccoli Slaw, Shelled Edamame, Scallion, Garlic, Wakame [sea green], and Ginger

MAKES 2 QUARTS

INGREDIENTS: Look for packaged edamame and broccoli slaw at Trader Joes, Whole Foods, Publix, and Asian Markets

edamame – shelled, frozen package, 10 oz.
broccoli slaw – in produce department, 12 oz.
scallions – 1 cup, thin slant slices
garlic – 2 TBS, chopped
gochugaru – 3-4 TBS, [Korean chili flakes, find at Asian markets]
ginger – 2 TBS, grated or minced
sea greens – [optional], 2 TBS wakame, hijiki, or arame]
pear, bosc – 1 cup, grated [optional to add sweetness] or other firm fruit

DIRECTIONS: After completed fermentation, taste and adjust for a slight sweet balance. I use Japanese mirin [wine], or simple syrup

Prepare a two-quart fermenting device by washing
Prepare the scallions, garlic, ginger, and other options and place in a bowl
Read package directions on the edamame and prepare. If cooking required, cool before proceeding
Combine all the ingredients and load into the fermenter
Make a brine of one quart filtered water with 2 TBS sea salt
Pour the brine over the mixture and complete sealing the fermenter according to fermenter instructions
Ferment for four days and then refrigerate

SERVING IDEAS:

• Put drained kimchi in a serving dish and drizzle some toasted sesame oil and top with toasted sesame seeds or a wonderful Japanese condiment: furikake* [find at Trader Joes or Asian markets]

• Make a sauce: stir together equal amounts of olive oil, ponzu [a Japanese soy sauce and citrus juice], and a tsp of mayonnaise then spoon over the slaw, then top with toasted sesame seeds or toasted nori. By the way, this sauce is great on just about anything. If you only do this part of the recipe you will have gained a mighty kitchen helper

• Toss some kimchi into warm cooked grains just before serving