Curtido

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 minutes minutes

Fermeting time 3 days days

Total Time 3 days days 20 minutes minutes

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.

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