Curtido, Salvadoran pickled cabbage
A source of probiotics and fiber, this dish supports gut health and the immune system. The vibrant flavor combines tanginess and spiciness, making it a great addition to any meal.
Shred the cabbage (1000 g), removing the core. Cut the carrot (120 g) into thin strips, the onion (80 g) into half rings, the chili (15 g) into thin rings, and the garlic (8 g) into strips or grate it.
Mix the vegetables with salt (24 g), oregano (3 g), cumin (2 g), and caraway (2 g). Press the cabbage with your hands for about 5 minutes to help it release its juice.
Add the apple (80 g), cut into thin strips, mix, and let it sit for 15 minutes. Then tightly pack the mixture into a clean jar to release air bubbles and create brine.
The cabbage should be covered with its own brine. If necessary, weigh it down. Leave it at room temperature for 4-14 days, checking daily to ensure the vegetables remain submerged in the brine.
When the curtido becomes pleasantly sour and crunchy, move the jar to the refrigerator. Serve as a spicy fermented cabbage appetizer.
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