Curtido

This is my version of Curtido.  The Salvadorian pickled cabbage ‘slaw’ traditionally served with Pupusas – which look really easy to make but are in fact pretty tricky – well I failed, that’s for sure!

This recipe is inspired by a reel posted by Tara Lanich-Labrie @themedicinecircle who’s an amazing chef and herbalist and combines the two seamlessly.

Ingredients

• ¼ red cabbage – finely shredded (I use a mandolin, watch those fingers!)

• ½ red onion  - finely sliced

• 1/8 cauliflower – broken in to really small florets

• 1 carrot – sliced

• ½ cup of apple cider vinegar (I use Goulters Honeygar)

• 1 tbls himyalan salt

• ½ tsp of smoked paprika

• ½ tsp of dried oregano

• 1 tsp of celery seeds

 Method

• Put the cabbage in a colander and pour over a kettle full of just boiled water.

• Put the cabbage in a large bowl and add all the other ingredients

• Combine well

• Squash into a sterilised jar

• Leave to ferment for at least a couple of days and then it’s ready to enjoy.