mg
FIBER: 1 g
CARBOHYDRATES: 5 g
SUGAR: 2 g
----
----
1 head of Napa cabbage
1 ⁄ 4 cup sea salt
2 cups warm water, plus more as needed
1 ⁄ 4 cup chili-garlic paste, or 4–5 fresh red chilies, stemmed and finely minced
6–8 cloves garlic, minced
1 (2") nub of ginger, peeled and sliced into thin matchsticks
3–4 green onions, white and green parts julienned in 1" pieces
1 tablespoon fish sauce
1 cup water
1 medium pear or apple (any variety), peeled and coarsely chopped
1 small onion (any variety), coarsely chopped
----
Tear the cabbage into large, bite-size pieces and place in a large bowl. Stir the salt into the warm water to dissolve; then pour over the reserved cabbage. If the cabbage is not completely submerged, add more warm water until the cabbage is fully covered. Let sit for 3–4 hours, until the cabbage is slightly wilted; then drain and rinse.
Return the cabbage to the bowl and add the chili paste, garlic, ginger, green onions, and fish sauce.
Meanwhile, place the water, pear, and onion in a blender. Purée the mixture until smooth; then pour over the cabbage mixture. Toss everything together (be sure to wear gloves!).
Pack into two quart-size Mason jars, pressing down on the solids as you fill to create a brine. Add enough water to completely submerge the vegetables, if necessary, being sure to leave at least 1" of headspace in each jar. Cover tightly with lids or fermentation airlocks (remember to burp the jar daily if using regular Mason jar lid).
Let sit at room temperature for 2–3 days before moving to the refrigerator. The flavor will continue to develop and is best after an additional 3–4 weeks. Store in the refrigerator for up to 2 months.
Curtido
Curtido is a delicious shredded vegetable ferment that serves as an excellent accompaniment to any spicy food, especially Mexican and Central American foods. It is one of the national foods of El Salvador, where you can find it on the table of every corner pupusería to accompany the thick corn tortilla pupusas stuffed with meat, beans, and cheese. In this recipe, don’t skimp on the oregano and the onions—they are the ingredients that make curtido so delicious. If you happen to have fresh loroco on hand, an herb native to Central America, you can toss a bit of that in, too.
----
HANDS-ON: 10 minutes
INACTIVE: 10–14 days
INACTIVE: 14 days
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 1 quart
COST PER SERVING: $
CALORIES: 52
FAT: 0 g
PROTEIN: 2 g
SODIUM: 931 mg
FIBER: 4 g
CARBOHYDRATES: 12 g
SUGAR: 6 g
----
----
1 small head of cabbage (about 2 pounds), shredded
1 red or yellow onion, thinly sliced
4 carrots, peeled and shredded
1 chile de árbol, seeded and finely minced
1 teaspoon oregano
1 tablespoon sea salt
----
Place all the ingredients in a large bowl. With very clean hands, knead and massage the mixture until the vegetables begin to go limp and they release their juices.
Pack the mix into a sterilized Mason jar, pushing down on it as you go to release more juice. If the vegetables are not covered in brine once you reach the top, add more salt water to completely submerge them.
Cover with a clean tea towel. Set aside at room temperature for 10–14 days, adding a bit of salt water each day if the top vegetables become dry. Refrigerate when the flavor is to your liking—the flavor will continue to improve for several months. The curtido can stay fresh in the refrigerator for up to 6 months.
CHAPTER 7
Pantry Staples
Did you know you can make your own powdered sugar by placing any sugar you like in a blender and blitzing it until it’s pulverized? Or that making pumpkin purée for your holiday pumpkin pie is as easy as baking a pumpkin and then smoothing it out with an immersion blender? This chapter shows the myriad ways you can easily make your favorite pantry staples, from peanut butter and vanilla extract to vinegar and Worcestershire sauce. You’ll be surprised how many pantry staples you can make
FIBER: 1 g
CARBOHYDRATES: 5 g
SUGAR: 2 g
----
----
1 head of Napa cabbage
1 ⁄ 4 cup sea salt
2 cups warm water, plus more as needed
1 ⁄ 4 cup chili-garlic paste, or 4–5 fresh red chilies, stemmed and finely minced
6–8 cloves garlic, minced
1 (2") nub of ginger, peeled and sliced into thin matchsticks
3–4 green onions, white and green parts julienned in 1" pieces
1 tablespoon fish sauce
1 cup water
1 medium pear or apple (any variety), peeled and coarsely chopped
1 small onion (any variety), coarsely chopped
----
Tear the cabbage into large, bite-size pieces and place in a large bowl. Stir the salt into the warm water to dissolve; then pour over the reserved cabbage. If the cabbage is not completely submerged, add more warm water until the cabbage is fully covered. Let sit for 3–4 hours, until the cabbage is slightly wilted; then drain and rinse.
Return the cabbage to the bowl and add the chili paste, garlic, ginger, green onions, and fish sauce.
Meanwhile, place the water, pear, and onion in a blender. Purée the mixture until smooth; then pour over the cabbage mixture. Toss everything together (be sure to wear gloves!).
Pack into two quart-size Mason jars, pressing down on the solids as you fill to create a brine. Add enough water to completely submerge the vegetables, if necessary, being sure to leave at least 1" of headspace in each jar. Cover tightly with lids or fermentation airlocks (remember to burp the jar daily if using regular Mason jar lid).
Let sit at room temperature for 2–3 days before moving to the refrigerator. The flavor will continue to develop and is best after an additional 3–4 weeks. Store in the refrigerator for up to 2 months.
Curtido
Curtido is a delicious shredded vegetable ferment that serves as an excellent accompaniment to any spicy food, especially Mexican and Central American foods. It is one of the national foods of El Salvador, where you can find it on the table of every corner pupusería to accompany the thick corn tortilla pupusas stuffed with meat, beans, and cheese. In this recipe, don’t skimp on the oregano and the onions—they are the ingredients that make curtido so delicious. If you happen to have fresh loroco on hand, an herb native to Central America, you can toss a bit of that in, too.
----
HANDS-ON: 10 minutes
INACTIVE: 10–14 days
INACTIVE: 14 days
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 1 quart
COST PER SERVING: $
CALORIES: 52
FAT: 0 g
PROTEIN: 2 g
SODIUM: 931 mg
FIBER: 4 g
CARBOHYDRATES: 12 g
SUGAR: 6 g
----
----
1 small head of cabbage (about 2 pounds), shredded
1 red or yellow onion, thinly sliced
4 carrots, peeled and shredded
1 chile de árbol, seeded and finely minced
1 teaspoon oregano
1 tablespoon sea salt
----
Place all the ingredients in a large bowl. With very clean hands, knead and massage the mixture until the vegetables begin to go limp and they release their juices.
Pack the mix into a sterilized Mason jar, pushing down on it as you go to release more juice. If the vegetables are not covered in brine once you reach the top, add more salt water to completely submerge them.
Cover with a clean tea towel. Set aside at room temperature for 10–14 days, adding a bit of salt water each day if the top vegetables become dry. Refrigerate when the flavor is to your liking—the flavor will continue to improve for several months. The curtido can stay fresh in the refrigerator for up to 6 months.
CHAPTER 7
Pantry Staples
Did you know you can make your own powdered sugar by placing any sugar you like in a blender and blitzing it until it’s pulverized? Or that making pumpkin purée for your holiday pumpkin pie is as easy as baking a pumpkin and then smoothing it out with an immersion blender? This chapter shows the myriad ways you can easily make your favorite pantry staples, from peanut butter and vanilla extract to vinegar and Worcestershire sauce. You’ll be surprised how many pantry staples you can make
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