Curtido

Curtido

This is that lovely stuff we eat on top of pupusas, panes con chumpe, tamales, pastelitos, enchiladas, or a simple bed of rice.

If you like pickles, I think you'll like this.  It's kind of a cross between Korean kimchi and German sauerkraut and also a bit of Italian Giardiniere pickles. 

Ingredients:

1 small or 3/4 head of cabbage, shredded

1 small onion, finely sliced

2 carrots, finely grated or mandolined

1 chopped green onion

1 small bunch of radishes

2 fresh jalapenos (optional)

5-6 cups boiling water

Brine:

½ cup water

¾ cup apple cider vinegar *

1 to 1 1/2 teaspoons coarse salt

3 rounded teaspoons oregano

Sprinkling of red pepper flakes (optional) **

1 tsp. pepper

* I like my curtido super punchy, so I do 1/4 cup water and 3/4 cup vinegar.  Try different ratios and see what you prefer.  However, I would stick with apple cider vinegar.  I've tried other vinegars and they can be way too strong.

** I like my curtido hot, so I add a lot of jalapenos or red pepper flakes, but you add it to your taste, or don't add any!

Method:

Place all the fresh ingredients in a large bowl , pour your brine evenly over the fresh ingredients and add the 5-6 cups of boiling water.  Mix everything well and cover bowl with plastic saran wrap. Leave on counter for 40 minutes. This helps take the worst bite out of the onions and helps the veggies absorb the rich flavors.  

Place a colander in sink and poor your curtido into it until most of the juice is all drained. Then scoop out all the curtido and place in a jar or container for easy storage in your fridge.  You should have a little bit of juice left in the jar/container. Allow it to chill in the refrigerator in a glass mason jar for 6 hours. This curtido keeps well for weeks in the fridge.  

As with all my cooking, I recommend tasting and adjusting as you go.  Different people like their pickles at different "strengths."

And that's it!