This is a great way to have coleslaw ready for those family picnics … without the hassle of canning. The recipe comes from D. Mary, in Preserving Food Without Freezing or Canning (Chelsea Green). The book contains recipes from the French farmers of the Terre Vivante collective. Note that this recipe is not for precision kitchen chemists.

Ingredients
2 pounds white cabbage (I used red, it tasted just fine)
2 large carrots
2 large onions
black peppercorns
juniper berries
bay leaves
spring water*
sea salt
1-quart sterilized canning jar

Directions
Finely grate the vegetables; a food processor is excellent for this.
Combine the vegetables well (stir/toss so they are well-mixed).
In the bottom of the jar, drop a few peppercorns, juniper berries and bay leaves.
Add two handfuls of the veggie mix and pack down firmly.
Sprinkle with salt; add a few more bay leaves, peppercorns and juniper berries.
Continue making layers like this until there is just three-quarters to one-half inch of space left at the top of the jar.
Top off with one last layer of spices and salt.
Pack down one last time.

If the veggies are not covered with liquid, add a small amount of brine made with the spring water and salt (2 tablespoons of salt per quart of spring water).
Close and seal the jar.

Let the jar sit in the kitchen for a few days to start the fermentation process. A towel under the jar will catch any liquid that bubbles out as the fermenting begins.
Move the jar to a cool place to finish.

The salad can be eaten after 10 days, but will be crunchy.
Once the jar has been opened, be sure to store in the refrigerator and pack the ingredients down before reclosing the jar.
Storing the coleslaw in the refrigerator will slow the fermentation process.

Other information
*Do not use tap water. Tap water contains chlorine and inhibits lactic fermentation.
Lactic fermented veggies are best eaten raw, and in small quantities. They help with digestion and in maintaining a healthy gut environment.
Traditional lactic fermentation such as in this recipe creates an acidic environment in which spoilage is rare. The USDA recommends hot water canning of fermented foods to avoid spoilage.
You can rinse some of the saltiness from the coleslaw without losing the flavor or nutrition benefits.