Curtido Rojo

Prepare to embark on a culinary adventure as we introduce you to the flavors of Curtido Rojo, Guatemala’s version of sauerkraut. Traditionally served as a quick pickled side dish, we offer you a fermented twist on this beloved recipe. Curtido Rojo is a delightful variation of the Simple Beet Kraut, featuring a vibrant blend of red or green cabbage, beets, red onion, green beans, garlic, jalapeños, and a medley of aromatic spices.

The star ingredient of Curtido Rojo is the cabbage, which transforms into a beautiful purple hue during fermentation. The addition of shredded beets further enhances the visual appeal, creating a striking blend of colors. The combination of crunchy cabbage, tender beets, and other vegetables offers a textural delight in every bite.

Delve into the rich culinary heritage of Guatemala and the delightful world of fermented delights with Curtido Rojo. Unleash your creativity in the kitchen, embrace the art of fermentation, and indulge in the captivating flavors of this tangy and spicy kraut.

INGREDIENTS:

• 1 head red or green cabbage (either will turn a beautiful purple)
• 2 beets, shredded
• 1 large red onion, thinly sliced
• ½ pound green beans, sliced in ½-inch pieces
• 2–3 cloves garlic, minced
• 1–2 fresh jalapeños, seeded and minced (for extra heat, keep the seeds)
• 1 tablespoon cumin seed
• 1 tablespoon grated orange zest or lime zest
• 1 tablespoon dried oregano, crumbled
• ½ teaspoon red chile flakes
• 1–2 tablespoons unrefined sea salt
• 1 or 2 bay leaves

INSTRUCTIONS:

1. Remove the coarse outer leaves of the cabbage. Rinse a few unblemished ones and set them aside. Rinse the rest of the cabbage in cold water. With a stainless steel knife, quarter and core the cabbage. Thinly slice (or shred) with the same knife, or a mandoline, then transfer the cabbage to a large bowl.
2. Peel and rinse the beets. Use a mandoline, box grater, or food processor to grate the beets. Add the beets to the cabbage.
3. Add 1–1½ tablespoons of salt and, with your hands, massage it into the vegetables, then taste. You should be able to taste the salt without it being overwhelming. Add more salt if necessary. The beets are especially quick to release brine and will look wet and limp, and liquid will begin to pool. However, if you don’t see much brine in the bowl, let it stand, covered, for 45 minutes, then massage again.
4. Transfer the cabbage-beet mixture to a crock or 2-quart jar, a handful at a time, pressing down with your fist or a tamper to remove air pockets. You should see some brine on top of the vegetables when you press. When the vessel is packed, leave 4 inches of headspace for a crock or 2 to 3 inches for a jar.
5. Top the cabbage with one or two of the reserved outer leaves. For a crock, top the leaves with a plate that fits the opening of the container and covers as much of the vegetables as possible; then weight it down with a sealed, water-filled jar. For a jar, use a sealed, water-filled jar or ziplock bag as a follower-weight combination.
6. Set aside on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 4 to 14 days. Check daily to make sure the vegetables are submerged, pressing down as needed to bring the brine back to the surface. The foam may look a little brackish after a few days; this is within the realm of normal. Just skim off the foam and scoop out any mold that may develop; underneath it, the kraut will be perfect.
7. You can start to test the kraut after 4 to 5 days. It will be a little raw tasting at this point, but this is preferred for some people. We find that beet kraut is tastier after 2 weeks. You’ll know it’s ready when it’s pleasingly sour and pickle-y tasting, without the strong acidity of vinegar; the veggies have softened a bit but retain some crunch; and the color is a rich deep fuchsia.
8. Store in jars, with lids tightened, in the fridge. This kraut will keep, refrigerated, for 6 months.