Curtido

 Fermented cabbage is one of the best additions to many meals! This one is our favorite, and we especially love it on fish tacos. Traditionally (In El Salvador) it is paired with pupusas, but I have not learned how to make those properly yet!

1 carrot, grated
1 medium head cabbage, sliced thinly
1 onion, sliced thinly
1 lime's juice
2 jalapenos, seeded and sliced
2 tablespoons salt

First, grate carrot into a large glass bowl. Quarter cabbage, then cut out core at an angle (KEEP 2 CHUNKS OF CORE). Slice to about 1/4", and put in bowl atop the carrot. Next, slice onion about 1/4" and add to bowl. Squeeze lime halves over onion. Using gloves, remove stems and seeds from jalapenos, then add to bowl. Sprinkle salt over the entire mixture, then using gloves, mix all ingredients together. 

Carefully transfer into a half-gallon jar, pressing down to remove bubbles. Add enough water to raise liquid level above the vegetables. Lay a clean outer cabbage leaf on top, and press down. If you saved core chunks, use them to hold the large leaf under the water.

Ferment at room temperature for 3 days, then refrigerate. The color changes slightly and the liquid begins to bubble.

before ferment

after ferment