Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
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.
Ingredients
- 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
Directions
- 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.
Other Inspiration
- https://selfproclaimedfoodie.com/curtido/
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