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California Farm Quick Pickled Curtido Cole Slaw
Introduce
Chef :
Hobby HorsemanCalifornia Farm Quick Pickled Curtido Cole Slaw
Invented in El Salvador, a quick refreshing pickled salad, like cole slaw. Pickled in an hour to a day, fresh for a week in the fridge.
Ingredient
Food ration :
2 peopleCooking time :
1 hour
1
Carrot
1
Jalapeno
1 Tsp
Mexican oregano
1 Tsp
Flaked seasalt
1 cup
Apple Cider Vinegar
1 Tbs
Lemon juice
Cooking instructions
* Step 1
Wash, shred and chop green mustard, bok choy, cabbage, carrots, onion, jalapeno, put in dutch oven. Pour boiling water over, let stand till soft.
* Step 2
Layer and fit a quart mason jar. Lift vegetables out of broth, put in mason jar with spices, add lemon juice and vinegar, top with some of the cabbage water if need be.
* Step 3
Start fermentation. Keep cabbage immersed under vinegar to prevent mold, use second smaller mason jar lid and ring inside under the wide mouth lid and ring. Close jar and shake vigorously to start fermentation. Taste. Open to release fermentation pressure on lid. Leave on counter as long as you want fermentation to get stronger. Put in fridge when tasty, it stops fermentation. Stays fresh for a week in the fridge.
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