Fermented Curtido
Fermented Curtido is a traditional Salvadoran spicy and tart slaw that's made from carrots, cabbage, onions, and peppers fermented in a salt brine.
Servings 16 people
Calories 20kcal
Ingredients
- 1 head green cabbage
- 1 medium onion
- 2 medium carrots grated
- 2 ea serrano peppers stem removed, seeded and finely diced
- 1.5 Tbsp sea salt
Instructions
- Prepare your ingredients: slice the cabbage and onions into thin ribbons. Combine the sliced cabbage, sliced onions, grated carrots and diced peppers in a large bowl, mix well.
- Toss with salt evenly throughout. Work the salt into the curtido with your hands to distribute evenly. Allow the mixture to sit for 45 minutes to an hour until it begins to sweat.
- Place your mixture in a fermentation vessel. Use a fermenting crock or a mason jar topped with an airlock. If you smush everything well you should be able to fit everything into a one quart canning jar.
- Top with a fermentation weight or a 4 oz jelly jar (which may cause liquid to creep up and overflow - but that's ok!) Your goal is to ensure the cabbage stays completely submerged in its own liquid.
- Add your fermentation lid and airlock and allow to ferment for at least 3 days. You can leave it longer if desired. Taste it after several days, and if it's to your liking, jar it up and refrigerate (which will slow the fermentation).
Notes
- Recipe makes 1 quart of fermented curtido - 16 servings (each 1 Tbsp).
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 670mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1329IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg