Curtido ( for 1l jar)
- 1 large cabbage (you can also use Chinese cabbage) sliced 3 cm, stems 1 cm. Keep end as a weight
- 3 spring onions in slices including greens – or 1 small red onion
- 3 carrots – grated
- 1 garlic clove crushed
- 1 red chilli deseeded and finely sliced (or to taste…)
- Juice of 1 juicy or 2 not so juice limes
- 2 tbsp dried oregano
- Salt – 2% w/v
- Clean surfaces and hands.
- Wash your vegetables to remove surface dirt and prepare as directed.
- Place a very large bowl on your weighing scale and set to zero.
- Add all of the ingredients except for the salt to the bowl and note the weight.
- For every 100g of vegetables you are going to add 2g of salt. So if your vegetables weigh 1000g you will need 20g salt.
- Add the salt then mix everything together well using either your hands or a spoon., then cover and leave for about an hour to let the salt draw the water out of the vegetables, or if you are in a hurry you can use your hands sauerkraut style.
- If there is masses of juice, strain off some of the liquid and keep to top up the jar if necessary.
- Add lime juice and oregano to the cabbage mixture.
- Transfer the vegetables and the brine to fermentation vessel, tightly packing the vegetables to eliminate any air pockets.
- If the liquid doesn’t cover the vegetables, add your saved brine to shoulder height in the jar.
- To keep the curtido submerged, push your saved end of cabbage down on top, below the brine – all being well it will be big enough to fit snuggly against the sides of the jar. If not, use a plastic lid, sterilised stone in a bag or plastic lid.
- Place your ferment out of direct sunlight at room temperature, sitting on a plate or tray in case the brine spills over.
- Your curtido will be ready somewhere between 3 and 8 days – depending upon the cabbage used. The flavour will continue to develop as it sits in the fridge over the coming weeks. It will last at least 6 months.