Curtido (Salvadorian Sauerkraut)
This is a fun recipe to spice up your sauerkraut routine. Salvadorians generally only ferment this for 3 days because that's the soonest it acquires the full tang, but I always let it go 2 weeks (tastes pretty much the same) to get more gut benefits. This past batch i let go a full 8 weeks and it turned out great! If anybody else has some more exotic variations on sauerkraut, please share. Getting in to a regular sauerkraut routine produced some of the biggest positive changes for me.
2 heads of cabbage, cored and sliced
3 carrots, grated
2 jalapeno peppers, seeded, cored, and thinly sliced
1 onion, sliced
1 tablespoon dried red pepper flakes
1 tablespoon dried Mexican oregano
Salt according to the ratio of 3 tablespoons per 5 lbs of vegetables
Slice the cabbage into 1/8 inch ribbons using a mandolin, cabbage slicer, or chef’s knife (mandolin strongly recommended).
Use the same setting to slice the onion. Grate the carrots.
Seed, core, and chop the Jalapenos.
Put all the vegetables, along with the oregano and pepper flakes in to a huge bowl and mix well.
Weight contents of the bowl on a kitchen scale.
At this point, start adding the salt according to a 3 tablespoons salt per 5 lbs of vegetable ratio. Mix the salt in slowly and evenly as you massage and pound the contents of the bowl. Mixing the salt in evenly is just as important as getting the ratio correct.If the salt isn’t evenly distributed you run the risk of having pockets of crappy, spoiled curtido.
Continue to pound and squeeze the salted veggies for about 10 minutes to release all the water.
Transfer the contents of the bowl to a Fido type jar (a 1L to 1.5L jar would be right for this amount) making sure to smash the veggies down with your fist so that you have about 2 inches of brine covering them on the top.
Seal the jar and store undisturbed in a dark place for at least 5 days if you are only worried about taste, 2 weeks if you want more probiotic benefit, and 2 months if you want the ultimate probiotic benefit.
Notes, pics, and recipe again:
Fermented Curtido (Salvadorian Sauerkraut) Recipe