Curtido
Curtido is a traditional El Salvadorian fermented coleslaw. It’s super punchy in flavour and is one of my favourites to have in the fridge. I love to feed it to newcomers to sauerkraut and it always goes down a treat for tasters at my workshops.
Curtido
Makes 1L Jar
Gluten free, dairy free, egg free, nut free
Ingredients:
1/2 large cabbage (green or red), roughly chopped
1 carrot, grated
1 red onion, finely chopped
2 teaspoons dried oregano or 2 tablespoons fresh oregano, finely chopped
1 small chilli, finely sliced (omit if desired to make more kid friendly)
1 tablespoon sea salt
Instructions:
Remove the outer leaves of the cabbage and set aside.
Roughly chop, grate and slice up the vegetables and place in a large bowl. (If you’re using chilli leave it out and stir through after massaging).
Sprinkle on the salt as you go to help draw water out of the vegetables. If you have time leave them to sit for at least 10 minutes to help draw out more water.
Massage, squeeze and work the vegetables with your hands to release all the water.
Pack the vegetables tightly into your jar/vessel of choice. Press down hard as you go with your fists or a tamper. This again helps force water out of the vegetables. You should have just enough liquid to cover the vegetables. If you don't you can top up with a little water but don't add too much as it may become soggy.
Cover with the outer cabbage leaves and a small weight (jar, shot glass or river stone) to help keep the cabbage submerged.
Place the lid on and put in a spot out of direct sunlight. Leave to ferment at room temperature for about one to two weeks or until the taste is to your liking. In the first few days when most of the action occurs, periodically press down on the weights to help force more water out and keep the vegetables submerged.
Refrigerate when the desired ferment time is complete and the taste is to your liking.
