Curtido
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A tangy Salvadoran cabbage slaw with onion, carrot, oregano and hot pepper, fermented in jars. Great on pupusas and tacos.
Ingredients
- 1 medium-sized head of cabbage (purple preferred)
- 1 medium onion
- 2 carrots
- 1 Tbsp oregano (Mexican oregano if you have it)
- 1 hot pepper or 1 tsp hot pepper flakes
- 1 Tbsp pickling salt to taste
- Supplies: two quart jars or one 2-quart jar (or a crock); airlock, Fido jar, or a weight; a spoon
Equipment
- mason jars
- fermentation weight
Directions
- Shred or finely chop the cabbage, onion, and carrots.
- Toss them in a bowl with the oregano, hot pepper, and salt.
- Pack the mixture into the jar(s), leaving at least 1 inch headroom, and press down firmly with a spoon to push out air pockets.
- If the liquid doesn’t cover the vegetables, wait 4 to 12 hours and press again; if they are still uncovered, add a little purified water. Keep the vegetables below the liquid.
- Cover to keep fruit flies out and ferment in a cool, dark spot. It will bubble during the first three days.
- It is usually eaten fresh and is ready after 3 days. Move it to the refrigerator to slow the fermenting.
Notes
To ferment longer than 3 days, keep the vegetables from air exposure (Fido jar, or mason jar with a weight). No starter needed. Discard if moldy, slimy or off-smelling.