Curtido, fermented Salvadorian slaw

Updated at: Fri, 02 Feb 2024 19:16:16 GMT

Step 1

Reserve a few outer cabbage leaves. Finely shred or chop the rest with mandolin, food processor, or sharp knife.

Step 2

Thinly slice the onion into half rings

Step 3

Shred the carrots using a grater or create long flat strips with a veggie peeler.

Step 4

In a large bowl, combine the cabbage, onion, carrots, oregano, and salt (excluding the jalapeno).

Step 5

Let sit for 10-20 minutes to allow the salt to draw out the natural juices.

Step 6

Macerate the mixture using a pounder, large pestle, or your hands.

Step 7

Place jalapeno rings (or chili flakes) at the bottom of the jars,

Step 8

Tightly pack cabbage mixture on top, ensuring it's juicy. Leave 1-2 inches of space at top.

Step 9

Cabbage must be completely submerged. Add a little brine (salted filtered water) if needed.

Step 10

Place a cabbage leaf on top to keep the mix submerged (or a fermentation weight/water-filled ziplock bag).

Step 11

Cover with cheesecloth or a loose lid and leave at room temperature for 3-5 days,

Step 12

Check daily to ensure the cabbage remains submerged.

Step 13

Bubbles indicate fermentation is occurring.

Step 14

Once bubbling, refrigerate, ensuring the curtido remains submerged in the brine.

Step 15

It will continue to develop flavor over time and can be stored for many months.

Step 16

Notes:

Step 17

Salt Ratio: 1.5% to 2.5% salt to weight of cabbage. 2% is ideal. E.g., 1000 grams cabbage to 20 grams salt.

Step 18

If additional brine is needed, use 1 teaspoon of sea salt per cup of water.

Step 19

Radishes can be a nice addition

Step 20

Serano, habanero or other chili peppers can be substituted if you don’t have jalapenos, but you’ll have to adjust of course for heat/flavor. One reader suggested 2 1/2 manzano peppers in combination with 1 jalapeno.

Step 21

While I love the flavor of oregano in fermented curtido and think this recipe is perfect, you could also consider adding cumin, chipotle, coriander or black pepper.

Step 22

As you add mix, compress with a pounder or your fist if jar is wide enough. As your compressing & adding ingredients, liquid rise. The liquid is natually being released and doesn't need to be added.

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