Fermenting & Pickling
Garden Curtido (Fermented Cabbage & Carrot Slaw)
Makes 1 quart · 20 min prep + 3 to 5 days ferment
Fall cabbage and the last of the carrots turn into this tangy, lightly spicy Salvadoran-style slaw. It’s a live ferment — no vinegar, just salt and time — so it keeps that bright crunch and gives you all the good gut benefits. Pile it on tacos, beans, or a pork sandwich all through the cool months.
Ingredients
- 1 small head green cabbage (about 2 lbs), cored and shredded
- 2 carrots, grated
- 1/2 white onion, thinly sliced
- 1 jalapeno, thinly sliced (seeds removed for less heat)
- 1 tablespoon dried oregano
- 1 tablespoon fine sea salt (non-iodized)
- Filtered water as needed
Instructions
- In a large bowl toss the cabbage, carrots, onion, jalapeno, and oregano with the salt.
- Massage and squeeze the vegetables firmly for 5 minutes, until they soften and release their liquid.
- Pack the slaw tightly into a clean quart jar, pressing down so the brine rises above the vegetables. If needed, top with a little filtered water to cover.
- Weight the vegetables down to keep them submerged and cover loosely with a lid or cloth.
- Ferment at room temperature out of direct sun for 3 to 5 days, pressing down daily and tasting until it reaches a pleasant tang.
- Seal and refrigerate; it keeps several weeks and the flavor deepens with time.