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Curtido
6 c.
Ingredients
Instructions
Instructions
32 minutes
1.
1.
Toss cabbage, carrots, onions, chiles, garlic, oregano, and salt in a large bowl. Let sit until cabbage is wilted.
3 minutes
2.
2.
Transfer mixture to a 2 quart container and press down firmly to release juices. If there is not enough juice to cover the vegetables, add water to compensate.
3.
Seal container and let sit at room temperature for at least 48 hours. After 48 hours, curtido may be served. Refrigerate after 5 days.
Comments
The curtido benefits greatly from age. It gets much tangier and the vegetables stay crisp. At 2 months old it is still good with no signs of spoilage, but unfortunately almost gone.
Rekamanon Aug. 14, 2020, 1:11 p.m.
Omitted chiles and tripled the garlic. Not sure what kind of dried oregano was on hand.
Rekamanon June 13, 2020, 9:19 p.m.
Make
Just finished up the last bit that was made in June. Still delicious, but not as crisp.