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 crave!) 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!

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!

Watch how to make this curtido relish:

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Curtido Relish

Course: Preserving
Cuisine: Central American
Keyword: cabbage, preserved
Difficulty: Intermediate
Method: Fermenting
Author: Kaleb

Ingredients

  • 5-6 lb cabbage
  • 4 cups shredded carrots, 7-10 carrots
  • 6 jalapeños
  • 2 medium onions
  • 3 tbsp sea salt, not iodized
  • 2 tbsp dried oregano
  • 1 tsp ground cumin

Instructions

  • Have a large, clean and sterile crock, jar or fermenting vessel ready.
  • Remove any limp or bad leaves from the cabbage and slice in half. Cut out core then slice thinly. Place in the large bowl.
  • Repeat with carrots, onion, and jalapeños. If desired, remove seeds to lessen the heat. Mix together.
  • Add salt. Massage salt into the mixture for approximately 5 minutes until the mixture starts to soften and draw liquid.
  • Add oregano and cumin, mixing to incorporate.
  • Spoon into fermenting jar and pack down tightly to ensure the liquid covers the mixture. If it doesn't, add a bit of water.
  • Place on weights. You can use large cans or jars filled with water.
  • 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.
  • Taste intermittently to check the flavor and ensure it is always covered in liquid. Once fermented to the desired state, pack into smaller jars and store in the refrigerator.

Nutrition

Serving: 1 cup
Curtido Relish | The Gray Boxwood
Curtido Relish | The Gray Boxwood
Curtido Relish | The Gray Boxwood
Curtido Relish | The Gray Boxwood

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