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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.
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Ingredients

  • 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

Instructions

  • 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.
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