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

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.