Ingredients with Measurements:
- 1 small head of cabbage, thinly sliced
- 2 large carrots, peeled and grated
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Large mixing bowl
- Whisk
- Airtight container
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cabbage, grated carrots, and sliced red onion.
2. In a separate bowl, whisk together the minced garlic, apple cider vinegar, water, sugar, salt, dried oregano, and red pepper flakes until well combined.
3. Pour the vinegar mixture over the cabbage mixture and toss until the vegetables are evenly coated.
4. Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour, stirring occasionally.
5. After an hour, transfer the curtido to an airtight container and refrigerate for at least 2 hours or overnight before serving.
- Time:
Preparation time: 15 minutes
- Resting time: 1 hour
- Refrigeration time: 2 hours or overnight
Temperature:
- Room temperature for 1 hour
- Refrigerate for at least 2 hours or overnight
Serving size:
- 6 servings
Nutritional information:
- Calories: 42
- Fat: 0.3g
- Carbohydrates: 9.8g
- Protein: 1.5g
- Fiber: 3.2g
- Sugar: 5.9g
- Sodium: 407mg
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Honey or maple syrup can be used instead of sugar.
- Green or purple cabbage can be used instead of white cabbage.
Variations:
- Add sliced jalapenos or habaneros for a spicy kick.
- Add chopped cilantro or parsley for extra flavor.
- Use lime juice instead of vinegar for a tangy twist.
Tips and tricks:
- Use a mandoline or food processor to thinly slice the cabbage and grate the carrots for a more consistent texture.
- Massage the cabbage with salt before adding the vinegar mixture to soften it and release some of its juices.
- Serve the curtido as a side dish with grilled meats, tacos, or sandwiches.
Storage instructions:
- Store the curtido in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The curtido is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the curtido in a colorful bowl or on a platter garnished with fresh herbs.
Garnishes:
- Fresh cilantro or parsley leaves
- Sliced jalapenos or habaneros
Pairings:
- Grilled meats, such as chicken, pork, or beef
- Tacos or burritos
- Sandwiches or burgers
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the curtido is too sour, add a pinch of sugar to balance the flavors.
- If the curtido is too salty, rinse the vegetables with cold water before adding the vinegar mixture.
Food safety advice:
- Make sure to use clean utensils and bowls when preparing the curtido.
- Store the curtido in the refrigerator at all times to prevent bacterial growth.
Food history:
- Curtido is a traditional Salvadoran dish made with fermented cabbage and other vegetables. It is often served as a side dish with pupusas, a type of stuffed corn tortilla.
Flavor profiles:
- Tangy, slightly sweet, and savory with a hint of spice.
Serving suggestions:
- Serve the curtido as a side dish with grilled meats, tacos, or sandwiches.
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Region: El Salvadoran