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
I use my food processor to grate the cabbage and carrot but you can use a hand grater or slice very thin.
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.
- 1 to 2 teaspoons salt and ¼ cup whey
- 1 to 2 teaspoons salt and ¼ cup water kefir
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.
It Takes Guts Nutrition
Katanne Belisle RHN
Gut Health Specialist
Whitehorse, YT, CAN
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