Fermented Curtido Recipe Recipe For Stuffed
CURTIDO (EL SALVADORAN CABBAGE SALAD)
Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!
Provided by Jenny
Categories Salad Coleslaw Recipes No Mayo
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g
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- Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
- Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to combine. I like to put it all in a bowl with a lid and shake it.
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- Mix the cabbage, carrots, onion, peppers, oregano, and salt in a large mixing bowl. Let rest for 30 minutes to begin releasing moisture.
- Sanitize a quart size (4 cup) mason jar including lid with boiling hot water. Be careful to not burn yourself.
- Pack the shredded vegetables into the mason jar, pressing down to tightly pack and release water. If the vegetables aren't covered with water, add a little bit of distilled water so they are covered. Optional: add sanitized glass weight to keep the vegetables submerged.
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- Weigh the mixture (subtract the weight of the bowl (tare) to obtain the weight of the ingredients).
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