I keep seeing a pickled cabbage dish from the Caribbean called curtido pop up on cooking shows and chef competitions. It's used as a flavor and texture enhancer to main courses like fish or side dishes like rice and beans. It seemed like the perfect thing to add to my own recipe collection. I found a recipe from the Mexican Please blog and tweaked it some to come up with my own version. It starts with sauerkraut since I typically have that laying around but feel free to substitute fresh cabbage.
- 3/4 cup sauerkraut
- 1/2 cup grated carrots (one large or two small)
- 1/4 cup diced onion
- 2 tbsp diced pickled jalapenos (about 8)
- 1/2 tsp oregano
- 1 tsp salt
- 1/4 cup vinegar
- 1/4 cup water
- Mix the vegetable and seasonings in a bowl (everything excluding the vinegar and water).
- Add the mixture to a pint size mason jar.
- Combine the vinegar and water mixture in a glass or pitcher and pour over the mixture in the jar.
- Make sure the water line sits above the mixture. If not, mix more water and vinegar using a 50/50 ratio and add.
- Screw on a lid to the jar and place in the fridge. Tightening the lid is fine because this is a pickled product, not a fermented one.
- Let sit at least 24 hours to pickle then consume within 2-4 weeks.