This recipe presents a super-sized batch of Curtido, a traditional Salvadoran fermented cabbage relish. Curtido is known for its tangy and vibrant flavor, making it a popular accompaniment to various dishes. This recipe is an adaptation of the Large-Batch Kraut technique, specifically designed for preparing a larger quantity of Curtido. With a yield of about 8 gallons, this recipe requires a fermentation vessel with a capacity of at least 10 gallons. The combination of cabbage, carrots, onions, garlic, and a blend of spices creates a delicious and zesty Curtido that can be enjoyed alongside your favorite meals.
Fermenting Curtido not only enhances its taste but also adds probiotics and promotes gut health. The fermentation process allows beneficial bacteria to thrive, making this relish a nutritious addition to your meals. Once the fermentation is complete, you can transfer the Curtido into smaller jars, refrigerate it, and enjoy its delicious flavors for an extended period, as it can be stored refrigerated for several months.
With its tangy and crunchy texture, this super-sized batch of Curtido will add a burst of flavor to your meals and provide the many health benefits associated with fermented foods. Enjoy the process of creating this traditional fermented delight!
Get ready to embark on a culinary adventure with this super-sized batch of Curtido. The combination of fresh ingredients and the magic of fermentation will result in a condiment that adds a burst of flavor to your meals while providing the many benefits of fermented foods. So gather your ingredients, prepare your fermentation vessel, and let’s dive into the world of Curtido!
YIELD: About 8 gallons
(fermentation vessel: 10 gallons)
INGREDIENTS:
- 60 pounds cabbage
- 10 pounds carrots, thinly sliced
- 10 pounds onions, thinly sliced
- 4 heads garlic, cloves separated and grated
- 1 cup dried oregano
- ½ cup chile pepper flakes
- ¹∕3 cup ground cumin
- 1 pound (about 1 pint) unrefined sea salt, plus more to taste
INSTRUCTIONS:
- Begin by following the Large-Batch Kraut directions provided on page 136 of the recipe book.
- In a large bowl or food-grade tub, mix the shredded cabbage with the thinly sliced carrots, onions, grated garlic, dried oregano, chile pepper flakes, and ground cumin.
- Add 1 pound (about 1 pint) of unrefined sea salt to the mixture. Ensure that all the ingredients are well combined.
- Taste the mixture and adjust the salt according to your preference.
- Transfer the Curtido mixture to a fermentation vessel with a capacity of at least 10 gallons. Make sure to press down the mixture firmly to remove any air pockets.
- Follow the remaining steps outlined in the Large-Batch Kraut directions to cover the Curtido with a primary follower, weigh it down with a plate and water-filled jars, and set it aside to ferment in a cool and dark location.
- Allow the Curtido to ferment for the recommended duration, checking regularly to ensure the vegetables remain submerged and to monitor the fermentation process.
- Once the Curtido has reached the desired level of fermentation, it is ready to be enjoyed. You can transfer it to smaller jars, refrigerate, and use it as a flavorful condiment for various dishes.
