Prep time: 30 min Yields: 2 quarts
Recipe by Rick Martinez
This is a Salvadoran fermented condiment. The longer this cabbage relish ferments, the better it’s going to taste. If you’re new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it’s great as a fresh slaw, but by day 3, you’ll see what we mean.
Ingredients:
- ½ large head of red cabbage, thinly sliced
- 3 medium carrots, shredded on the large holes of a box grater
- ½ large white onion, thinly sliced
- 2 serrano chiles, stems removed, thinly sliced
- 1 garlic clove, grated
- 2 teaspoons dried oregano (preferably Mexican)
- 5 teaspoons (or more) kosher salt
- ¼ cup olive oil
- ¼ cup (or more) apple cider vinegar
Directions:
- Toss cabbage, carrots, onion, chiles, garlic, oregano, and salt in a large bowl. Let sit 30 minutes to wilt cabbage. Transfer to an airtight container (like a 2-qt. ball jar) and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Seal and let sit at room temperature at least 24 hours.
- If serving after 24 hours, toss with oil and vinegar and season with salt, if needed. If serving after 48 hours, curtido will be tangy and may not need vinegar; toss with oil, then taste and season with salt and vinegar, if needed.
Do Ahead: Cabbage relish can be made 1 week ahead; chill after 5 days