Fermented Curtido (Salvadoran Cabbage Relish)
This recipe for Curtido (aka cortido, or Salvadoran cabbage relish/slaw/sauerkraut) is a variation on the traditional fermented food that hails from El Salvador. It is typically served in that country alongside a dish called pupusas.
Servings: 8
Calories: 70kcal
Ingredients
- 1 head cabbage small head with outer leaves removed and cored
- 3 Carrots large, scrubbed (and peeled if not organic)
- 1 onion peeled
- 1 thumb ginger fresh and peeled (use less if you aren't a ginger fan)
- 1 cup kale approximately 1-2 handfuls fresh kale leaves, tough stems removed
- 1 apple green, cored
- 2 tsp oregano dried (optional)
- 1/2 tsp red pepper flakes or more to taste
- 1 tbsp sea salt
- 1.5 cups apple cider vinegar use raw, "with the mother"
- 1.5 cups water plus more if necessary
Instructions
- Shred cabbage through apple in a food processor (or chop fine by hand). Transfer to a large bowl and mix with oregano and red pepper flakes.
- Spoon cabbage mixture into 2 quart-sized jars and press down with the back of a wooden spoon. Leave 1 inch of space between the top of the cabbage and the top of the jar.
- In a small bowl, mix the salt with the vinegar and water. Pour evenly over both jars of the cabbage, then add more water to both, if needed, so that the liquid is level with the cabbage.
- Cover jars tightly and leave at room temperature for 3 days. Store long-term in the refrigerator.
Nutrition
Calories: 70kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 919mg | Potassium: 394mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4828IU | Vitamin C: 55mg | Calcium: 83mg | Iron: 1mg