Curtido (kur-tee-doe) is a spanish sauerkraut that takes regular kraut to the next level! It adds in an onion, garlic, and a carrot for added flavor and more diversity of microbes. AKA good stuff for your gut. Eat this with any savory dinner, top it on a pulled pork sandwich, or on top of a hot dog, YUM!!
If this is your first time fermenting something this is a great recipe to start with because it’s so easy! This is a lacto-fermentation recipe. Meaning you’re using salt to keep bacteria from growing. It’s a natural method of preservation.
I love to eat this alongside my meatloaf or ground beef sweet potato boats
Tools you may need
- Fermentation weights – not necessary but helpful
- Glass Jar – I like 1/2 gallon mason jars
- Unrefined salt – such as Redmonds or Celtic salt
Ingredients
- Cabbage
- Onion- small to medium
- Carrot
- Whole garlic cloves
- Caraway seeds
- Oregano- fresh or dried
- Salt- unrefined. I like Redmonds or Celtic salt
How to make Curtido
Step 1: Rinse and shred cabbage with a food processor or chop with a knife. Then shred the carrot, garlic, and onion together
Step 2: Place all of the shredded vegetables in a large bowl and sprinkle salt over top and add water. Use your hands to mix everything together squeezing everything in between your hands.
Step 3: Pack it into a half gallon mason jar. Pack it in very tightly so the liquid rises up above the vegetables.
Step 4: Take one of the outer cabbage leaves and cut it up to be able to fit onto the top of the curtido. Place a fermenting weight on top or if you don’t have fermenting weights you can place a rock on top (cleaned of course).
Step 5: Place a lid loosely on top. Don’t screw it all the way down you want the air to be able to escape.
Step 6: Allow to sit at room temperature for 5 day up to 3 weeks. The longer it sits the more sour it will be. I like to let it sit for about 7 days. Taste test it to see if it’s where you like it. The warmer your home is the faster it will ferment.
Step 7: Store in the fridge for up to 6 months.
Curtido
Ingredients
Equipment
Method
- Shred cabbage with a food processor or chop with a knife. Then chop the carrot, garlic, and onion into very small pieces
- Place all of the shredded vegetables in a large bowl and sprinkle salt over top and add water. Use your hands to mix everything together squeezing everything in between your hands.
- Pack it into a half gallon mason jar. Pack it in very tightly so the liquid rises up above the vegetables.
- Take one of the outer cabbage leaves and cut it up to be able to fit onto the top of the curtido. Place a fermenting weight on top or if you don't have fermenting weights you can place a rock on top (cleaned of course).
- Place a lid loosely on top. Don't screw it all the way down you want the air to be able to escape.
- Allow to sit at room temperature for 5 day up to 3 weeks. The longer it sits the more sour it will be. I like to let it sit for about 7 days. Taste test it to see if it's where you like it. The warmer your home is the faster it will ferment.
- Store in the fridge for up to 6 months