RED CURTIDO

Part salad and part relish, this not-so-distant relative of sauerkraut is made of fermented cabbage (red cabbage in our case) and fermented carrots. It’s often served as a side to pupusa, a type of thick, corn-based pancake.

Active time:
5 mins
Total time:
5 mins
Fermentation: 
3 hours
INGREDIENTS
DIRECTIONS

4 CUPS (1 L) SHREDDED RED CABBAGE

1/2 CUP (125 ML) GRATED CARROTS
 

 

4 TBS (60 ML) CHIVES
 

 

BOILING WATER, FOR COVERING THE MIXTURE

 

 

2/3 CUP (110 ML) CIDER VINEGAR
 

2/3 CUP (110 ML) WATER
 

A PINCH CHILI POWDER
 

2 TSP (10 ML) SALT
 

 

GROUND BLACK PEPPER, TO TASTE

MortierRecettes7422_edited.jpg

In a glass bowl, combine the cabbage, carrots, and chives. Cover with boiling water and set aside.

In a bowl, mix together the cider vinegar, water, chili powder, salt, and pepper. Drain the vegetables and place them in your Mortier Pilon fermentation jar.

Add the vinaigrette and mix. Let the mixture rest at room temperature for 3 hours. Serve or refrigerate.

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