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Curtido

Like original sauerkraut, but with a few extra ingredients to add more flavor and probiotic diversity.
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Prep Time 30 minutes
Fermentation time 7 days
Total Time 7 days 30 minutes
Course: condiment
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head green cabbage
  • 1 carrot, shredded
  • 2 cloves garlic
  • 1 small onion
  • 2 tbsp salt unrefined
  • 1 tbsp caraway seeds optional
  • 1 tbsp oregano dried or fresh
  • 1/2 cup filtered water

Equipment

  • large bowl
  • Half gallon mason jar
  • Fermentation weights (optional)

Method
 

  1. Shred cabbage with a food processor or chop with a knife. Then chop the carrot, garlic, and onion into very small pieces
  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.
  3. Pack it into a half gallon mason jar. Pack it in very tightly so the liquid rises up above the vegetables.
  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).
  5. Place a lid loosely on top. Don't screw it all the way down you want the air to be able to escape.
  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.
  7. Store in the fridge for up to 6 months

Notes

Ideal fermentation temperature is 65-70 degrees
Do not use iodized salt. Unrefined salt is what you need to use such as redmonds or celtic salt