How to Make and Ferment Curtido .....and what in the world is it?!
The Happy Homestead The Happy Homestead
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 Published On Apr 17, 2021

As sauerkraut is to Germans, and kimchi to Koreans, so is curtido to El Salvadorans. The flavor is fresh, robust, and crisp with a touch (or more depending on your preference) of heat, along with the characteristic tang derived from the lacto fermentation process.

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Curtido Recipe, makes 3.5 quarts
• 2 heads of cabbage
• 3 carrots (grated)
• 1 onion (diced)
• 1-2 jalapeno or serrano peppers (seeded and diced)
• 1 tablespoon dried chili flakes
• 1 tablespoon dried oregano (2 tablespoons fresh oregano)
• 2 Limes (juice and zest)
• salt (non-iodized- either Kosher or sea salt)): 5-6 grams of salt per pound of ingredients (1 level tsp= approximately 5 grams of salt)

1. Shred cabbage (the finer, the shred, the faster the ferment)
2. Add carrots, onion, peppers, oregano, chili flakes, lime zest and juice to cabbage
3. Weigh the mixture (subtract the weight of the bowl (tare) to obtain the weight of the ingredients).
4. Gradually add the salt (5-6 grams per pound of ingredients), mixing evenly while massaging the mixture. Continue massaging until the vegetables begin to release their liquids and create a brine.
5. Let rest for an hour to allow more liquid to be released.
6. Pack curtido tightly in fermentation container, ensuring that the mixture is below the brine.
7. Lid the jar with either an airlock vale, a silicone fermenting lid or a piece of fabric with a canning ring to secure it in place.
8. Leave to ferment at room temperature, out of direct sunlight. Check at 7 days, while checking daily for any brine leakage. I find that 7-10 days gives the best flavor.
9. Store in refrigerator to decelerate fermentation. It will last in the fridge for 4-6 months.


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