If you’re new to fermenting, curtido is a great first foray into the craft. Quick to pickle and easy to prepare, curtido can be served immediately as a delicious fresh slaw or left to develop longer for more complex and probiotic qualities. The brine’s initial saltiness transforms with time. As Lactobacillus acidophilus multiplies (the same organism found in sourdough bread and yogurt), the slaw becomes tangier, making additional vinegar possibly unnecessary depending on how long it is left to sit. Curtido also makes an excellent accompaniment to grilled meats and hearty dishes, providing a zesty and pickled topping for any occasion.
Ingredients
- ½ large head green cabbage, cored and thinly sliced
- 2-4 carrots, julienned
- ½ medium red or white onion, julienned
- 1-4 chilies – serrano chilis or jalapeños (to taste), cut into thin rounds
- 1-2 garlic cloves, finely grated
- 4 teaspoons sea salt or kosher salt
- 2 teaspoons dried Mexican oregano
- 2 tablespoons fresh cilantro, chopped (if using)
- For fresh slaw, the juice of one lime and splash of apple cider vinegar
Preparation
In a large bowl, massage the cabbage, carrots, onion, jalapeños, garlic, salt, oregano, and fresh cilantro (if using) with your very clean hands. Let it sit for 30 minutes to let the juices release from the vegetables.
If serving right away, add the juice of one lime and a splash of apple cider vinegar.
To ferment the curtido, transfer it to a sanitized glass container (like a 2-quart mason jar) and press down firmly on the mixture to release the juices; the liquid should be at or above the level of the vegetables.
Close the lid (use an air lock and weights, if you have them) and let it sit at room temperature for at least 2 days. The curtido will get tangier and funkier the longer it sits.
About this recipe
Notes: When tasting your ferment, always use a clean utensil and avoid re-dipping into the ferment. The aroma should always be bright and tangy. If, at any point, the aroma starts to smell unappetizing, compost your ferment and start over. Use up curtido within one month for the best flavor.
