Making "Curtido" from Master Preserver Chef Miller at Melissa's Produce

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 3/4 lb Cabbage
  • 1/2 lb Carrot
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 1/2 Of white and red onion
  • 1 1/2 tsp Oregano, dried

• Baking & Spices

  • 1 oz Salt per

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on californiagreekgirl.com

Description

Ingredients

• 1¾ lb. cabbage, shredded (white, purple, Savoy, or Napa)
• ½ lb. carrot, grated or julienned or grated
• ½ each of white and red onion
• 1 jalapeno, minced
• ¾ oz. salt, canning, pickling kosher or sea salt (1 oz. of salt for every 3 lbs. of vegetable)
• 1½ teaspoon oregano,dried
• ½ teaspoon cumin
• Juice of one lime
• 1 oz. of salt per quart of water

Directions

• Discard outer leaves of cabbage. Rinse heads under cold water and drain.
• Cut heads in quarters and remove cores. Shred or slice in thickness of quarters.
• Put cabbage in a mixing bowl and toss with all the remaining ingredients, salt and spices.
• Pack firmly into your clean fermentation jars.
• Make sure your jar is filled to the max line but no higher.
• Place your clean, notched weighting jar on the cabbage and press down.
• If juice doesnt cover the cabbage then add brine.
• Seal your jar, gently twist the airlock into place and fill the airlock with brine or distilled vinegar to the fill line. (if using Chef Millers jars)
• Store at 70 to 80 degrees while fermenting. Under these temperatures curtido should be ready in about 5 days. At temperatures 60-65 degrees it should take 7-9 days.
• You may allow your curtido to ferment longer, but it is traditionally a shorter ferment.
• (If the curtido becomes soft, or develops a disagreeable odor,discard. Fully fermented curtido may be kept tightly in the refrigerator for several months.