Curtido is a vibrant, zesty Spanish kraut that’s a perfect recipe for some of the first crops of the year: CABBAGE, CARROTS, ONIONS & GARLIC!
As promised, from page 192 of Melissa K. Norris’ Everything Worth Preserving Curtido :
Curtido
There are many ways you can flavor your sauerkraut, and one of our favorites is this Spanish-flavored version. It’s delicious on sandwiches, on top of eggs, hamburgers, hotdogs, salads, and on top of tacos.
My version doesn’t use jalapeños as I don’t like much heat, but I included it as an option for you in the recipe below.
1 head small/medium cabbage 11/2 tablespoons sea salt 2 carrots 1 small/medium onion 4 to 5 cloves garlic optional 1 to 2 jalapeños, deseeded 1 tablespoon dried oregano OR 2 to 3 tablespoons fresh oregano chopped Rinse and shred cabbage, carrots, onion, and garlic, either with a knife or in a food processor.
Place shredded cabbage, carrots, onion, and garlic in a large bowl and sprinkle with sea salt. Mix the salt and vegetables.
Allow to sit for 30 to 60 minutes, until juices are present in the bowl. Stir in oregano.
Pack into a clean quart-sized Mason jar (or 1⁄2-gallon depending on the size of your cabbage).
Push firmly until the juices rise above the level of the vegetables. Place fermenting weight inside, making sure the vegetables are below the level of the brine.
Put the lid and/or air lock device on top. If using a band, tighten fully and then back it off a half turn, making sure to burp the jar.
Allow to sit and ferment for 5 days. Taste-test to see if it’s where you like it. May ferment longer, depending on taste. The warmer your home the faster it will ferment.
Once it reaches the desired flavor, remove the airlock lid, cover the container, and place in the fridge.
Sounds amazing, right?
It’d almost be a crime to fire up the BBQ this season without a healthy supply of Curtido on hand, the PERFECT snack in the summertime heat!
And here’s the thing, there are 80 other amazing recipes like this waiting for you inside Melissa K. Norris’ comprehensive food preservation book Everything Worth Preserving
Including how to …
Preserve all kinds of fruits, vegetables, and meats
Make low and no sugar fruits, jams, and jellies
Make delicious, easy, grab-and-go meals in a jar
Put your freezer to work in preserving meats and vegetables
Master the techniques of pressure canning & water bath canning
Apply the wonderful art of dehydrating food to your food planning
And much more! With step-by-step tutorials, recipes, and simple to understand charts, (and don’t forget, over 80 recipes!) the generational skill of preserving food for your friends and family will be yours. Forever.
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