Citizens, few things are as satisfying to your elevated and near divine Generalissimo – the logos incarnate that is TFD! – as a humble yet delicious Salvadoran pupusa! 😀
No pupusa, however, is complete without being topped by the lightly fermented Latin-American kraut known as curtido!
Curtido is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart cole slaw. It is commonly served alongside pupusas, the national delicacy.
Fellow Central American country Belize has a similar recipe called “curtido” by its Spanish speakers; however, it is a spicy, femented relish made with onions, habaneros, and vinegar. It is used to top salbutes, garnaches, and other common dishes in Belizean cuisine.
If you are a fan of delicious, probiotic-laden kimchi, I guarantee you will love this simple but flavorful cousin to it, ! 😀 I included a much simpler version in my previous recipe for pupusas, this is now my go-to version!
Mine is based closely on the outstanding version I found at nwedible.com – I have added Mexican oregano to their version, and adjusted some amounts and types of the ingredients.
A pickle crock is absolutely your friend in this recipe and can be used for so many other pickle recipes that it is a must-have, IMHO. You can get one here – be sure and get the crock, the cover and the weights all together!
Battle on – The GeneralissimoPrint
- 1 small green cabbage, cored and finely shredded (1 lb. 12. oz. as prepared)
- 2 medium orange carrots, peeled and grated (4 oz. as prepared)
- 2 medium purple carrots, peeled and grated (4 oz. as prepared) – if unavailable, just use orange carrots
- 2 ½ medium onions, peeled and very finely sliced onions (1 lb. 4 oz. as prepared)
- Several scallions, washed and minced – light green and white parts only (4 oz. as prepared)
- 2 garlic cloves, minced
- 1 bunch cilantro, minced
- 1 tbsp. dried Mexican oregano
- 3 small hot red peppers, minced – serranos are perfect!
- Zest and juice of 2 medium limes
- 36 grams sea salt (about 2 tablespoons + 1 teaspoon fine sea salt)
- Clean and prepare a ½ gallon glass jar or fermentation crock for fermenting. Make sure it’s scrupulously clean!
- Add all the prepared vegetables and the lime juice to a large, non-reactive bowl.
- Sprinkle the salt over the vegetables.
- With clean hands, massage all ingredients together until the vegetables begin to give off moisture, about 3 minutes.
- Transfer the Curtido to the clean half-gallon mason jar or crock, pressing down firmly with clean hands as you go to eliminate any air pockets in the jar.
- Weight down the ferment. There should be enough juice from the vegetables to rise up and fully cover the solids. If there isn’t, add 1 tsp of fine sea salt to a cup of water, then add enough of this brine so that the liquids fully cover the solids.
- Loosely seal the crock or jar, and leave the Curtido at room temperature out of direct sun, for 2 to 5 days.
- Check the ferment daily. Look for bubbles and other signs of fermentation, burp the lid to release any pent-up carbon dioxide in the jar, and taste the development of the Curtido with a perfectly clean spoon.
- If you notice any scum developing on the top of your brine, skim it off promptly.
- When you like the taste of the Curtido after no more than 5 days, transfer the ferment to smaller jars for cold storage in the refrigerator, where it will keep for at least 6 months.
- Calories: 94.7 kcal
- Sugar: 9.73 g
- Sodium: 616.69 mg
- Fat: 0.62 g
- Saturated Fat: 0.1 g
- Trans Fat: 0.0 g
- Carbohydrates: 22.05 g
- Fiber: 6.18 g
- Protein: 3.02 g
- Cholesterol: 0.0 mg
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