CURTIDO

Eat this punchy kraut with tacos, bean stews, on burgers, in sarnies.

Ace with carnitas, chicken Milanese.

Use the fermented brine in salad dressings, marinades or just neck a shot’s worth.

For a 1 litre clean jar:

  • 1 x cabbage (white, pointed, green or a mix, about 1kg - keep a few of the outer leaves)

  • 2 carrots (grated or sliced)

  • 1/2 red onion, thinly sliced

  • 2 grated garlic cloves

  • 1 tbsp oregano (Mexican oregano is great in this ferment)

  • 1 tbsp chopped jalapenos or 1 tsp chilli flakes

  • Juice and zest of 1/2 lime

  • 2% sea salt

Shred the cabbage and place in a bowl with the carrot, red onion, chillies and garlic.

Weigh the veg content and calculate 2% sea salt to add in (= veg weight x 0.02)

Add the salt and massage until you get limp, wet, cabbage and veggies and a brine has been created.

Add the oregano, lime juice and zest and mix through.

Pack the veggie mix in to you clean jar, pressing down with your fist to get any air pockets out and encourage the release of more liquid/brine.

You need to get the liquid to cover the veggies completely.

Use those cabbage outer leaves you saved to form a lid and use a small weight to keep the veggies submerged.

Leave at room temp, out of direct sunlight.

Burp regularly.

Taste after about 10-14 days, then pop in the fridge.

Julia Goddard