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 year 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 refrigerator!
Watch how to make this curtido relish
- 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
- 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.5-6 lb cabbage
- Repeat with carrots, onion, and jalapeños. If desired, remove seeds to lessen the heat. Mix together.4 cups shredded carrots (7-10 carrots), 2 medium onions, 6 jalapeños
- Add salt. Massage salt into the mixture for approximately 5 minutes until the mixture starts to soften and draw liquid.3 tbsp sea salt (not iodized)
- Add oregano and cumin, mixing to incorporate.2 tbsp dried oregano, 1 tsp ground cumin
- 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.