Curtido Relish

cabbage

🥗Healthier: napa cabbage

💰Cheaper: green cabbage

Napa cabbage is slightly softer and sweeter, while green cabbage is more economical.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and lower in calories, while banana peppers are often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile, while white vinegar is usually cheaper.

oregano

🥗Healthier: thyme

💰Cheaper: dried basil

Thyme can provide a similar herbal note, while dried basil is often less expensive.

Remove any limp outer leaves from the cabbage.

Cut the cabbage in half and remove the core with a V cut.

Slice the cabbage into thin pieces and place in a large bowl.

Finely shred the carrots and add them to the bowl with the cabbage.

Slice the jalapeños, removing the tops. Optionally remove seeds for less spice, or keep them for more heat.

Slice the onion thinly and add it to the bowl with the other vegetables.

Mix all the vegetables together until well combined.

Sprinkle salt over the vegetable mixture and massage it in for 5 to 8 minutes until juices are released.

Add oregano and a little cumin to the mixture and combine well.

Transfer the mixture to a fermentation croc or jar, packing it down to release more juices.

Ensure the mixture is covered by its own juices to prevent spoilage.

Place a weight on top of the mixture to keep it submerged in the juices.

Cover with a lid or cheesecloth, ensuring it is not tightly sealed.

Let the mixture ferment for 3 to 7 days, checking periodically for flavor and ensuring it remains submerged in juices.

Once fermented to your liking, pack the relish into jars, ensuring it is tightly packed and covered with juices.

Seal the jars and store them in the fridge to slow down the fermentation process.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary