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.
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
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.