Fermented Curtido
Fermented curtido is a crunchy and acidic slaw from El Salvador that is great to serve with pupusas, tacos, grain bowls, and braised meats.
Servings: 1 quart
Ingredients
- ½ medium head of cabbage cored and outer leaves removed
- ½ white onion peeled
- 3 medium carrots
- 2 serrano peppers
- 2 garlic cloves peeled
- 2 tsp oregano
- 5 tsp fine sea salt (25 g)
Instructions
Prepare the vegetables:
- Thinly slice cabbage, onion, and hot peppers. Use a box grater to grate carrots and garlic. Combine all prepared vegetables in a large bowl along with oregano and salt.
- With clean hands massage salt into vegetables until cabbage is wilted and softened, about 5 minutes. Allow vegetables to sit 15 minutes to allow water to be released from vegetables.
Prepare the fermentation vessel:
- Wash a 1-quart jar with hot soapy water. Rinse and set aside to dry.
- Tightly pack vegetables into the clean jar, pressing down to expel any air bubbles. Pour any accumulated juice into jar. If the vegetables are not fully submerged, add enough filtered water until they are covered, while leaving 1/2 inch of headspace at the top of the jar. (You will likely have an annoying amount of vegetables leftover that don't fit in the jar- see note below)
- Place a fermentation weight or the trimmed cabbage core in the jar- this will keep the vegetables submerged. Cover the jar with airlock lid or a clean washcloth secured with a rubber band over the jar's mouth. Place jar in a dish, in case it bubbles over.
Ferment:
- Leave jar in cool, dark spot for about 2 weeks. Check on your ferment everyday, adding more filtered water if needed to keep the vegetables fully submerged.
- Taste often- fermentation will occur faster in warmer temperatures, slower in cooler temperatures. Once desired sourness is developed, replace fermentation lid with regular lid, and store in fridge for up to 1 month.
Notes
If you have some leftover vegetables that don't fit in the 1-quart jar, quick pickle the remaining by mixing in a few splashes of apple cider vinegar until its slightly sour. Eat it right away or transfer to a tupperware container and store in the refrigerator for up to 1 month.