Curtido Relish

Usually you’ll find me baking and professing my love of all things sweet. I’ll admit it: I do have a sweet tooth. Whether I have a sub conscience feeling of needing balance or the fact that I had a mom and grandma who love pickled items, it turns out that I have a huge soft spot for anything fermented. Fermentation is a method of preserving food, using what is abundant at that time of the years with the idea of saving it for use during other months. I usually do these things in the summer, but certain relishes and krauts can be fermented year round. And that’s good for me because I eat so much of them! I used to buy my curtido, but soon found that for the amount I eat (and craved!) I needed to develop my own recipe. Thankfully, it’s simple and a perfect gateway to fermentation for those who haven’t tried the art!

Curtido Relish
Ingredients
  1. 5-6 pounds of cabbage
  2. 4 cups shredded carrots (7-10 carrots)
  3. 6 jalapeños
  4. 2 medium onions
  5. 3 tablespoons sea salt (not iodized)
  6. 2 tablespoons dried oregano
  7. 1 teaspoon ground cumin
Instructions
  1. Have a large, clean and sterile crock, jar or fermenting vessel ready.
  2. Remove any limp or bad leaves from the cabbage and slice in half. Cut out core then slice thinly. Place in large bowl.
  3. Repeat with carrots, onion and jalapeños. If desired, remove seeds to lessen the heat. Mix together.
  4. Add salt. Massage salt into mixture for approximately 5 minutes until the mixture starts to soften and draw liquid.
  5. Add oregano and cumin, mixing to incorporate.
  6. Spoon into fermenting jar and pack down tightly to ensure the liquid covers the mixture. If it doesn't, add a bit of water.
  7. Place on weights. You can use large cans or jars filled with water.
  8. Cover with loose lid or cheesecloth so the mixture can breathe and place in a cool, dark area. During the winter, the fermenting process can take a little longer, approximately 6-8 days.
  9. Taste intermittently to check the flavor and ensure it is always covered in liquid. Once fermented to desired state, pack into smaller jars and store in refrigerator.
Wyse Guide https://www.wyseguide.com/
Really, this curtido just gets better with time! I love it on sandwiches, salads, soups or just by itself! It’s such a healthy and delicious item to have in the fridge!

Curtido Relish | The Gray Boxwood

Curtido Relish | The Gray Boxwood

Curtido Relish | The Gray Boxwood

Curtido Relish | The Gray Boxwood

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