Hi Carolyn, Thanks for this recipe. My husband's family is from El Salvador Central America . Their recipe is different, the cabbage is put thru hot boiling water then immediately taken out & to cool or put it in ice water to stop cooking process. Then they add everything you said but instead of pepper flakes they add thinly julienne jalapeno peppers, then put into the glass container and add a homemade vineager (apple cider or pineapple) if you like tartness just vineager if not 3 parts vineager to 1 part water to cover the cabbage. We serve this curtido with pupusas .
Ah,....no wonder I've recently discovered the great taste of sauerkraut, and being Mexican, its a great combo with some fried chicken tacos, the tacos garnished with salsa, avocado and jocoque(sour cream?) and accompanied with a small bowl of sauerkraut,....trying you guys' Salvadoreño version, here, greetings from Querétaro! :)
Yes, I’m Salvadoran and you are correct. However, how she is making it is fine also. Since I don’t make pupusas all the time, I eat curtido with pork dishes. I don’t want to limit it to just pupusas.
This is amazing! My husband is Salvadoran so I make fresh curtido once in a while. We love it. Now I can make lacto fermented and it can be extra beneficial. I’m a huge sauerkraut fan, but they aren’t. Thank you so much
I've been using a canning funnel to keep from spilling over the edges since my hands aren't as small. Need to get back to using cabbage; I've been using brussels sprouts instead, they're a nice change.
@@YeshuaKingMessiah Making kimchi needs more process and seasonings like garlic, radish, varieous fish sauces, even rice powder and so on. Curtido is quite simple to make but Kimchi is quite hard to do.
I'm from Central America and we make curtido to eat with a few of are tradition food but we used pineapple vinegar or white vinegar and you can live it in your refrigerator for months
I have a friend who taught me how to make this but not as saurkraut. Just a coleslaw with vinegar. I actually just finished making saurkraut this evening, with the same veggies, only I didn't add the spices. I used a purple cabbage and it's gorgeous!
Wonderful..... We make it traditionally with a little homemade pineapple vinegar & a jullianed jalepeño or toasted chile de arbol. It adds a great dimension of taste.
When I was in El Salvador, I knew a lady that made her own pineapple vinegar. She wrote down the recipe for me, but I lost it a looooong time ago. I know you use the outside of the pineapple, but that´s all I remember.
Half MT. Pinapple husk & panela or piloncillo in a glass jar cover it in water. Then just time. A couple weeks give it a taste & when it has desired acidity take out husks & strain. I keep mine in refrig out of habit i guess. 😉
We sure do! Although, our version is way more spicier than the other Latin versions! Also, we traditionally use lime juice instead of vinegar, and let it ferment naturally, as well. My little secret to also helping kickstart it as well, is using liquid from my naturally fermented pepper sauce, & liquid from my Haitian Sofrito. Flavor heaven!
AWESOME Upload my dear and beautiful lady! Saw another video of yours where you're with a friend, I believe that sauerkraut you added apples and jalepanos? Thanks for posting and nothing beats homemade sauerkraut! :)
+New User Hi there! THis will store for at least 9 months in cool to cold storage (cool pantry or fridge). It is often still great at the 12 months mark!
Hi, LOVE all your videos... learning so much from you guys. Thank so much! With regards to storage.. that storage time you replied with, was that for once you’ve opened a jar OR for all the other jars we may have? Thanks again
Looks luscious But ppl eating ramen noodles and tater tots while they slurp Mt Dew are not in any way going to even put that in their mouths lol Many many more ppl than u think are hooked on MSG and sugar and high carb, seed oil substances.
Carolyn, your ferment is the business but when you pronounce the first 'C' in Celtic as an 'S', you are naming a football club not the cabbage. Try Celtic pronounced 'Keltic'...then you will keep on the right side of the Irish, Welsh, Bretons and Scots.
Oregano makes this so much better
I love curtido!
Hi Carolyn,
Thanks for this recipe. My husband's family is from El Salvador Central America . Their recipe is different, the cabbage is put thru hot boiling water then immediately taken out & to cool or put it in ice water to stop cooking process. Then they add everything you said but instead of pepper flakes they add thinly julienne jalapeno peppers, then put into the glass container and add a homemade vineager (apple cider or pineapple) if you like tartness just vineager if not 3 parts vineager to 1 part water to cover the cabbage. We serve this curtido with pupusas .
Ah,....no wonder I've recently discovered the great taste of sauerkraut, and being Mexican, its a great combo with some fried chicken tacos, the tacos garnished with salsa, avocado and jocoque(sour cream?) and accompanied with a small bowl of sauerkraut,....trying you guys' Salvadoreño version, here, greetings from Querétaro! :)
That sounds tasty!
Yes, I’m Salvadoran and you are correct. However, how she is making it is fine also. Since I don’t make pupusas all the time, I eat curtido with pork dishes. I don’t want to limit it to just pupusas.
Jalapeños instead of chile flakes! Brillz!
This is amazing! My husband is Salvadoran so I make fresh curtido once in a while. We love it. Now I can make lacto fermented and it can be extra beneficial. I’m a huge sauerkraut fan, but they aren’t. Thank you so much
I love curtido. I put it on my tacos but my son loves them on pupusas.
I've been using a canning funnel to keep from spilling over the edges since my hands aren't as small. Need to get back to using cabbage; I've been using brussels sprouts instead, they're a nice change.
My mouth watered as I read that! I looove brussels.
My MIL made 2 quart jars when she was here for the birth of our 5th baby, and I loved it! Ate it by the bowlful!
As a German, i love sauerkraut but I know its an acquired taste. I love kimchi i call it korean sauerkraut and im def. Trying this out.
What’s diff btwn Curtido and kimchi
@@YeshuaKingMessiah Making kimchi needs more process and seasonings like garlic, radish, varieous fish sauces, even rice powder and so on. Curtido is quite simple to make but Kimchi is quite hard to do.
@@StreetFoodatHome I’ve got several simple kimchi recipes. Not authentic, I guess.
@@StreetFoodatHome is ur Curtido the same as hers? Or how does it differ?
Omg curtido is sooo good!
Ok. Wish me luck. Going to attempt to make this curtido this week.
Thank you for this recipe! And your little girl is so precious - what a sweetie!
I'm from Central America and we make curtido to eat with a few of are tradition food but we used pineapple vinegar or white vinegar and you can live it in your refrigerator for months
Kiriam Dennis vives in Ohio?
¿Could I have a pineapple vinegar recipe por favor? Gracías
¿De donde vienes? ¿El Salvador, Costa Rica…?
Made this a couple weeks ago...we LOVE it! Used it as a side dish, and in soup so far and it’s great! ❤️
One of my favorites!! Make this almost weekly.
I have a friend who taught me how to make this but not as saurkraut. Just a coleslaw with vinegar. I actually just finished making saurkraut this evening, with the same veggies, only I didn't add the spices. I used a purple cabbage and it's gorgeous!
+EmeryShae Yum!
I made some cold as a coleslaw as well my husband and I both love it and then I made two jars that I'm fermenting
I use a metal spatula and you don't even have to shred it so finely if you use it because the spatula chops it I love your channel
Wonderful..... We make it traditionally with a little homemade pineapple vinegar & a jullianed jalepeño or toasted chile de arbol. It adds a great dimension of taste.
When I was in El Salvador, I knew a lady that made her own pineapple vinegar. She wrote down the recipe for me, but I lost it a looooong time ago. I know you use the outside of the pineapple, but that´s all I remember.
Half MT. Pinapple husk & panela or piloncillo in a glass jar cover it in water. Then just time. A couple weeks give it a taste & when it has desired acidity take out husks & strain. I keep mine in refrig out of habit i guess. 😉
@@amamalala what is piloncillo?
How much husk to how much water? I assume the husk is what you peel off from the pineapple plus the tops?
TY!
Wgat is chile de arbol? “tree chile”
Haitians also have a nice take on sauerkraut/coleslaw called Pikliz.
We sure do! Although, our version is way more spicier than the other Latin versions! Also, we traditionally use lime juice instead of vinegar, and let it ferment naturally, as well. My little secret to also helping kickstart it as well, is using liquid from my naturally fermented pepper sauce, & liquid from my Haitian Sofrito. Flavor heaven!
@@mizzpoetrics Toujou respè pou kilti nou a.
@@KofiNateDogg 🤔 Of course, mwen gen respe pou kilti nou....
Thank you for this channel. I’m loving it.
How many quarts is your stainless mixing bowl? My wife loves your videos!
I just found your channel and I love it.Thank you for your great recipes
AWESOME Upload my dear and beautiful lady! Saw another video of yours where you're with a friend, I believe that sauerkraut you added apples and jalepanos? Thanks for posting and nothing beats homemade sauerkraut! :)
I love your videos, keep them coming :)
This looks like a great recipe. I love your stainless steel bowl. Is it a 20 qt. or 30 qt.?
You always have such wonderful content!
Out of curiosity, how long can you store this for? Would this be good for a long term storage?
+New User Hi there! THis will store for at least 9 months in cool to cold storage (cool pantry or fridge). It is often still great at the 12 months mark!
Hi, LOVE all your videos... learning so much from you guys. Thank so much!
With regards to storage.. that storage time you replied with, was that for once you’ve opened a jar OR for all the other jars we may have? Thanks again
Properly made ferments last forever.
could I ferment just onions and mabe garlic with it
Curious if you tried and how it cane out?
lol...of course you pull out the book I own. ;-)
can I use pink himalayan salt?
I always use pink Himalayan salt. It works fine.
It's absolutely fine but it doesnt have to same nutrients and minerals as sea salt
Hi, can you tell me how does this dish differ with Kimchi in terms of how it's produced ?
I kinda see the exact same procedure.
What are those cabbages? They're so wide and flat! ;) Thanks!
EL SALVADORAN curtido.
Hi! How do you wash your pounder, afterwards? Thanks!
How long will the kraut last after opening and kept in the fridge
Celtic is pronounced with a hard c
only the Scottish football club is pronounced with an 's' sound :)
Ate you guys LDS?
No mate. That’s not a bowl. This is a bowl!
use Himalayan salt instead all sea salt has micro plastics in it.
Celtic brand does not AFAIK
I use Redmond Real Salt, it’s cheaper-and mined
Apparently, explosives are used to mine some Himalayan salt and the chemicals end up being in the salt. 😢
I’ve never heard of anybody that didn’t like sauerkraut… There must be people that are like complete weirdos.
"I've been pounding with my wood for about 10 minutes now."
That's what's she said
Looks luscious
But ppl eating ramen noodles and tater tots while they slurp Mt Dew are not in any way going to even put that in their mouths lol
Many many more ppl than u think are hooked on MSG and sugar and high carb, seed oil substances.
that was like 1/2 cup of salt not 2 tbsp
Carolyn, your ferment is the business but when you pronounce the first 'C' in Celtic as an 'S', you are naming a football club not the cabbage. Try Celtic pronounced 'Keltic'...then you will keep on the right side of the Irish, Welsh, Bretons and Scots.