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I’ve had a number of people ask why I’m doing the revisions. Is the method for anaerobic fermentation all that different that I need to revise my recipes?
Yes and no. It is simple to just remove the whey and use a 2% salinity. The reason I’m doing this is so people don’t find conflicting things on my site. One recipe calls for whey and measures salt in tablespoons and the next is saying not to use whey and has a different way of measuring salt. The old recipes are still there but you’ll see a link bringing you to the updated recipe.
On to the recipe!
I know you hear me say such and such is one of my favorite ferments. Well, curtido is #1 on the list. I adore curtido and I eat it on everything. Well, everything except ice cream. I eat it on my eggs for breakfast, it goes on my hamburger for lunch and it’s a topping on pizza for dinner. Love it!
Sauerkraut (curtido is a South American sauerkraut) is quite different than most ferments and requires a much longer fermenting time. You don’t have to understand all the science mumbo jumbo behind sauerkraut and I’m not going to go into it here but it is interesting if you are so inclined.
The biggest changes to the recipe are of course leaving out the whey and using a different salt ratio. I’m also changing the recommended fermenting time. Sauerkraut is a loooong ferment. No “5 days on the counter and enjoy”. It needs a minimum of 12 weeks or longer for the full benefit. Kathleen from Pickl-it explains her method for fermenting cabbage here in the Pickl-it forum. This recipe is based off of her recommendations.
- 4 lb head of cabbage, cored and shredded
- 8 oz of carrots, peeled and shredded
- 8 oz onion, shredded
- 1 tbsp crushed red pepper or 5 fresh cayenne peppers chopped (adjust amount to taste)
- 1 tsp cumin seeds
- 22 gms of salt