![]() Curtido is a spicy version of sauerkraut from El Salvador... something like a pickled coleslaw or a mild kimchi. It is quick to prepare and awesome on just about anything! I love to eat it with rice, lentils and melted cheese; or slathered on a warm piece of buttered sourdough! (I did say I was part Ukrainian!) Definitely a staple in my fridge throughout the year and particularly wonderful to ferment with fresh autumn veggies. Curtido: A Spicy Salvadorian Sauerkraut
Prep Time: 20 minutes Ingredients:
I use my food processor to grate the cabbage and carrot but you can use a hand grater or slice very thin.
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This salsa has a kapow that simply cannot be recreated with any other spice, herb or process. You will love its deep, zippy and brilliant flavours! This salsa always gets a lot of WOW's and smiles! Best to make with fresh tomatoes. ![]() Ingredients
- 1 to 2 teaspoons salt and ¼ cup whey - 1 to 2 teaspoons salt and ¼ cup water kefir Instructions
Once the fermentation period is complete, the salsa can be removed to a storage container and stored in the refrigerator or root cellar… if it lasts that long! Makes approximately 1 litre. |
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Contact MeIt Takes Guts Nutrition
Katanne Belisle RHN Gut Health Specialist Whitehorse, YT, CAN |
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