CURTIDO RECIPE FERMENTED RECIPES

Steps:

• Mince cabbage, jalapeño, onion and grate carrot.
• Put in a large bowl.
• Add salt and oregano and mix well.
• Massage for several minutes, until the brine comes out of the vegetables, or let stand about fifteen minutes.
• Compress everything in a fermentation jar. Cover with a fermented weight or a reserved cabbage leaf to keep the vegetables under the brine created by the vegetables.
• Close the lid not too tightly, to allow the gases to come out (or use an airlock).
• Leave to ferment for three to six weeks, to taste. After the first opening, store in the refrigerator.

Steps:

• Clean and prepare a 1/2 gallon glass jar or fermentation crock for fermenting. Make sure it's scrupulously clean!
• Add all the prepared vegetables and the lime juice to a large, non-reactive bowl.
• Sprinkle the salt over the vegetables
• With clean hands, massage all ingredients together until the vegetables begin to give off moisture, about 3 minutes.
• Transfer the Curtido Salsa Kraut to the clean half-gallon mason jar or crock, pressing down firmly with clean hands as you go to eliminate any air pockets in the jar.
• Weight down the ferment. There should be enough juice from the vegetables to rise up and fully cover the solids. If there isn't, add 1 tsp of fine sea salt to a cup of water, then add enough of this brine so that the liquids fully cover the solids.
• Loosely seal the crock or jar, and leave the Curtido Salsa Kraut at room temperature out of direct sun, for 2 to 5 days.
• Check the ferment daily. Look for bubbles and other signs of fermentation, burp the lid to release any pent-up carbon dioxide in the jar, and taste the development of the Curtido Salsa Kraut with a perfectly clean spoon. If you notice any scum developing on the top of your brine, skim it off promptly.
• When you like the taste of the Curtido Salsa Kraut or after 5 days, transfer the ferment to smaller jars for cold storage in the refrigerator, where it will keep for at least 6 months.