Latin American Curtido Kraut

Let's Cook

1. Step 1.

   Weigh the head of cabbage and note the weight. Halve the cabbage north to south, cutting through the core. Cut away the core from each half by following the outside of the V-shaped core with your blade. Then cut each half lengthwise to get four wedges. Separate each wedge into two parts by pulling out the inside section, yielding eight manageable pieces.

2. Step 2.

   Flatten each piece with your palm. Slice off ⅛-inch ribbons from each piece, starting at the apex of the triangular-shaped stack of leaves. Put all shredded cabbage into a large mixing bowl.

3. Step 3.

   Calculate the salt needed: add 1 teaspoon of kosher salt per ½ pound of whole cabbage weight. Sprinkle the salt over the shredded cabbage and set aside.

4. Step 4.

   While the cabbage sits, prepare the other vegetables. Slice the white onion into thin half-moons. Grate the carrot on the large holes of a box grater. Halve the jalapeños lengthwise, scoop out the pith and seeds with a spoon, and finely dice the peppers. Place the onions, carrots, jalapeños, and 1 to 2 tablespoons finely chopped fresh oregano into a medium bowl.

5. Step 5.

   After the cabbage has rested for a few minutes, massage it with clean hands for at least 3 minutes, squeezing firmly as if relaxing tight shoulder muscles, until the cabbage softens and releases liquid.

6. Step 6.

   Add the prepared vegetables and 2 teaspoons dried oregano to the cabbage and mix together with your hands.

7. Step 7.

   Transfer the vegetable mixture to a fermentation vessel (a 1-gallon wide-mouth glass cookie jar, a large ceramic crock, or two wide-mouth quart jars). Using your fist, compress the mixture into the bottom of the vessel, adding a little at a time and pushing down hard after each handful to compact the vegetables and release their juices. The goal is to submerge the vegetables in their own brine.

8. Step 8.

   Place a weight on top of the vegetables to keep them submerged. For a crock, use a small plate topped with a weight (e.g., a 1-quart jar filled with water or a clean rock). For wide-mouth quart jars, place a sealed half-pint jar filled with water on top of the vegetables. Cover the vessel with a clean dish towel to keep out dust but allow air flow.

9. Step 9.

   Place the vessel on a counter or table in your normal walking path. Over the next half day, periodically push hard on the weight to help extract more liquid. Within 8 to 10 hours, there should be enough liquid to cover the vegetables completely.

10. Step 10.

    Let the kraut ferment at room temperature, covered with a cloth, for at least 7 to 10 days. Taste it after 7 days; if you want it tangier, let it ferment longer. Once it reaches your desired flavor, pack the kraut into jars (metal hinge and rubber gasket jars work best), ensuring a layer of liquid covers the top, and refrigerate. The kraut will keep for up to 6 months or longer, continuing to ferment slowly.