How to Make and Ferment Curtido .....and what in the world is it?!
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- เผยแพร่เมื่อ 16 เม.ย. 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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Here I am making Curtido today - can't wait to taste it when it's finished as I've never had it before.
Thank for this! Looks easy enough & sounds yummy. Love all those flavors.
I love that mason jar funnel! It’s huge!
Just a wide mouth funnel, a game changer!
I'm learning so much from you! Question: with the excess brine, could you not take a little out before covering so that you don't have overflow?
Absolutely!
Me too! I have to clean as I go.
I can't stand not to! Haha Glad I'm not alone.
This is totally on my list! I've been wanting to make it for so long. I usually put my ferment jars in glass baking dishes to catch the overflow, works well and contains the mess! Where did you get your lids and airlock setup? I love it!
We can't get enough of it! It's so good on so many things. I bought my airlock set up (comes with the lids) on Amazon. I believe the link is in the show notes. Let me know if you try it.
Just added like 5 of your videos to watch later! New sub here ❤️ love Azure, but they don't carry the taco shells I guess anymore! Anyways, gotta try this curtido...we love feerments but never tried this. Wonder how cilantro would be in this 🤔
Cilantro would be perfect!
I heard it isnt good to use a metal mixing bowl as the salt may react with the stainless steel? Loved my 1st batch but ive yet to get another one i liked as much. Still trying to perfect fermenting. Fun adventures none the less. Ty for sharing😊
Yes, do not use a reactive metal bowl (copper, aluminum, iron). Stainless steel or glass is preferred (mine was stainless steel).
I jarred mine tonight, but not sure about storage, after I get it to the taste I want. Do I pour the liquid off before putting in the fridge or leave the liquid in the jar?
Leave it in. It will help to keep it for a long time.