Fermented Purple Curtido
Fermented curtido remains one of my favorite ferments. I love it’s flavor, versatility and ease of preparation. While I’ve posted a curtido recipe here before, I wanted to share another way of preparing it, more like a slaw, which lends itself to alternative ways of serving. it’s especially easy to make if you have a food processor, although a hand grater works fine too. I used red cabbage (I still don’t know if it’s best to call it purple cabbage) rather than the traditional green cabbage, partly because I love the intensity of the color when it’s done, but also because it packs more of a nutritional punch. I wrote some more about the nutritional benefits of red cabbage in an earlier post if you are curious
Please note that when making slaw-slyle ferments, it is especially helpful to use a fermenting crock or airlock as the small pieces naturally want to float to the surface, making for a greater chance of surface mold. I’ve made this a few times now and one time while using the jar-in-a-jar technique (which I depict below) I ended up with mold and had to discard. I’ve since committed to making this in a fermenting crock to consistently more positive results. Making this using an airlock such as in this kit from MasonTops is definitely advised.
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Other Articles of Interest
Why Everyone Should Ferment with an Airlock
What are PREbiotics and Why Should I Care
Serving Suggestions
Serve it as a simple side salad, as a healthy topping to football game nachos, or a garnish along with traditional pupusas. I like to put it (or any sort of fermented cabbage dish really) as a topping to dosas.
I also posted a recipe for mixing this curtido with diced kale in making a delicious salad. You can check that recipe out here.
Thanks for the recipe Ted. The Purple Fermented Cortido turned out great!
You said to “jar it up”. Do you add the liquid to the jars? I think you must.
Thanks for your question Kathryn. Yes, definitely add the liquid to the jar when you “jar it up.” Hope you like it!
I made this a second time and, not sure why but first time was really good but second time really scrumptious. By the third day, it was foaming like the head on a beer! Thanks for the recipe!
I know, I love when a ferment gets extra active like your purple curtido. I just had some of that from a previous batch last night with dinner!