MY FAVORITE FERMENTATION RECIPE! | LATIN CURTIDO

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds crunch without heat.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

lime juice

🥗Healthier: lemon juice

💰Cheaper: bottled lime juice

Bottled lime juice is convenient and cost-effective.

Chop cabbage into wedges suitable for the food processor.

Shred cabbage using a food processor or by hand.

Chop carrots, red onions, garlic, and turnip (if using) and add to the bowl with cabbage.

Sprinkle 2.5 to 3 tablespoons of salt over the vegetables and massage it in.

Let the mixture sit for 10-15 minutes to draw out moisture from the vegetables.

After 10 minutes, massage the cabbage again to release more juices.

Add 3 teaspoons of paprika, 3 teaspoons of chili powder, 2 teaspoons of cumin, 2 teaspoons of coriander seeds, 2 teaspoons of cumin seeds, and 1 teaspoon of peppercorns to the mixture.

Mix all ingredients together thoroughly.

Pack the mixture into a half-gallon jar, pressing down to remove air bubbles.

Continue layering and packing until the jar is full, ensuring the vegetables are submerged in liquid.

If necessary, add a little water to keep the vegetables submerged.

Use a wooden packer or spoon to mash the cabbage down and create more juice.

Place a weight on top of the packed vegetables to keep them submerged.

Seal the jar with an airlock lid to allow gases to escape during fermentation.

Let the jar sit at room temperature for 7-10 days, tasting periodically to check for sourness.

After 10 days, move the jar to the refrigerator to slow down fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary