Curtido Relish
Is there anything better than fermentation? Not when it comes to this curtido relish recipe! Made from chopped cabbage, carrots, and jalapeños, this mixture sits for eight days to fully ferment. Afterward, it's a crunchy delicious side dish that just can't be beaten!
Servings: 24 servings
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.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.
Video
Nutrition
Serving: 1serving | Calories: 37kcal