When people think of coleslaw, they often picture a sweet salad loaded with mayonnaise served as a side with chicken.

But the real deal is fermented coleslaw.

It features a sweet and tangy flavor with a crunchy texture, and is used as a filling in hamburgers and sandwiches.

Once you make this, it ferments and deepens in flavor, becoming a side dish you'll keep reaching for every time you open the fridge.

The ingredients are very simple: one head of cabbage, one carrot, and about a tablespoon of salt.

You can also add a little garlic or whole peppercorns, dill, or other herbs to enhance the flavor.

The key is the salt ratio. About 2% of the vegetable weight is just right. If it's too little, fermentation won't work well, and if it's too much, it will be too salty.

First, slice the cabbage and carrot as thinly as possible. Then sprinkle the salt and massage it with your hands for about 5 to 10 minutes.

This step is crucial as it helps release water from the vegetables, creating a natural brine. Now, pack it tightly into a glass jar.

You need to press it down as much as possible to keep air out. The vegetables must be completely submerged in the brine.

If they float to the top, mold can develop, so be sure to press them down. You can use a small plate or weight if needed.

Don't screw the lid on tightly; just cover it loosely. It needs some breathing room to ferment.

Leave it at room temperature for about 2 to 3 days, and you'll start to see bubbles and smell a sour aroma.

In the middle, taste it, and when you think, "This is just right," you can move it to the fridge.

Why is this better than mayonnaise coleslaw? First, it's good for your gut. The fermentation process keeps beneficial bacteria alive.

It's not just a salad; it's a food that benefits your body.

Plus, it's much easier to digest. The cabbage softens during fermentation, making it gentle on your stomach.

It also tastes refreshing and clean, unlike the heavy feeling of mayonnaise.

Honestly, mayonnaise coleslaw is tasty at first but gets old quickly. However, this fermented coleslaw makes you crave it more the more you eat.

It pairs perfectly with meat. It goes well with pork belly, chicken, or sandwiches.

In the end, the difference is whether you eat it right away or take the time to make it properly.

Once you try it, you'll understand why people keep making it like kimchi.