Salvadorian fermented slaw

Over the past year or so I have really got interested in fermenting, I have had a few tries with sourdough starters over the years and have had good results with these but I don’t need to bake every day so I felt I was throwing out more starter each week than I was using so I always have given up after a few months, although I think I have a sample of my last one in the freezer, I may dig it out soon.

I came across this recipe from watching one of my favourite online sources, Bon appétit and this recipe was by Rick Martinez, I have edited it a bit as I found his amount of salt was way too much. It is a very easy dish to get into fermenting with, like a sauerkraut with other veggies and spice! I really like the funky flavour you get after a few days fermenting gives, I let mine go for 4-5 days depending on the ambient temperature, after the fermenting time you want to store it in the fridge.

I forgot to take photos the last time I was making it so next time I will and post a little gallery, there is not much to the recipe mind you, just shred and slice everything and place it into your jar.

Bom appetite

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Curtido

Salvadoran cabbage slaw

Course Salad, Side dish

Cuisine Salvadorian

Diet Gluten Free

Keyword coleslaw, Curtido,, Slaw

Prep Time 20

Fermeting time 3

Total Time 3 20

Servings 10 plus servings

Author Man Has Knife

Cost €3.00

Equipment

Large mason jar with lid

Ingredients

½ head Red or white cabbage, thinly sliced
3 medium Carrots, shredded on the large holes of a box grater
½ large White onion, thinly sliced
2 Serrano chilli, stems removed, thinly sliced
1 Garlic clove, grated
2 tsp Dried oregano preferably Mexican
3 tsp Sea Salt (may need 4 tsp, see notes) Maldon Salt if available

If serving within 24 hours toss the cabbage with, if you think it is needed

¼ cup Extra virgin olive oil
¼ cup Apple cider vinegar

Instructions

Toss cabbage, carrots, onions, chillies, garlic, oregano, and salt in a large bowl.
Let sit 30 minutes to wilt cabbage, giving it a mix every now and then
Transfer to an airtight container (like a 2 litre mason jar, that has been sterilised) and press down firmly on cabbage to release juices, liquid should be at or above level of vegetables
Seal and let sit at room temperature at least 24 hours

If serving after 24 hours, toss with oil and vinegar, if you think it needs it.

If you are serving after 48 hours, curtido will be tangy and may not need vinegar; toss with oil, then taste and season with salt and vinegar, if needed. See my note below.
You can leave it to ferment for up to 5 days, after this time it should be stored i the fridge. I normally ferment for 4-5 days then keep it in the fridge, I have kept it in the fridge for over 1 month and it is perfectly fine.

Notes

My note.

I ‘borrowed’ this recipe from Rick Martinez at Bon Appetit, in the original recipe he uses 5 tsp of salt in the initial cabbage mix, I found this way too salty the first time I did it so I lowered it the next time. He also says to toss it with oil, vinegar and salt after fermentation, I don’t do this either, for me I don’t think it needs it, especially not salt, I think it has a great flavour on its own.

As with all recipes, I read them as basic formulas or instructions and I often change things up to suit my taste, I think with years of experience if the kitchen you can read a recipe and understand how it will work and how you could tweak it.

Are you going to try this recipe?

I would LOVE to hear your Comments about this recipe and if you like post a picture on your Instagram account and mention @Manhasknife and hashtag #Manhaskniferecipe

Curtido

Salvadorian fermented slaw