Comments on: Curtido https://www.closetcooking.com/curtido/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Mon, 04 Dec 2023 17:30:37 +0000 hourly 1 https://wordpress.org/?v=7.1.3 By: Trevor H. https://www.closetcooking.com/curtido/#comment-139613 Mon, 04 Dec 2023 17:30:37 +0000 https://www.closetcooking.com/2016/08/25/curtido/#comment-139613 OK, I am a huge fan of lactic ferments – not just “solid” foods but drinks like yoghurt, kefirs and kombucha – and I own much to Sandor Katz’s books and various YouTube gurus. Frankly, I became a bit “evangelical” about them, but I can see how, say, a quick cucumber pickle made with store-bought vinegar can be a great late-made addition to a barbecue or buffet. They may lack the microbial probiotics but still deliver useful prebiotics, so it’s “horses for courses”, I guess.
Brine-based ferments are usually cheaper to make, but time doesn’t always permit, and buying a jar of pickled onions, red cabbage or gherkins can be a great boon when you’re getting the burgers, sausages and buns. That said, as Kevin points out, real sauerkraut or kimchi is fantastic and will persuade you that “live” ferments are worth the effort.

]]> By: James McNulty https://www.closetcooking.com/curtido/#comment-76908 Tue, 10 Sep 2019 11:23:01 +0000 https://www.closetcooking.com/2016/08/25/curtido/#comment-76908 In reply to Unknown.

You can use a regular glass jar of any kind but a Wide Mouth quart or half gallon caning jar work the best. Why: If you are going to ferment the Curtido for its probiotic benefits, a one way vented cap allows excess carbon dioxide to escape and keeps out the Oxygen, the stuff that may destroy your Curtido. I usually ferment my mix 5 to 7 days at “cool” room temperature, and then into the fridge it goes. I always add some kind of chili and a little fresh pineapple. Itt is a wonderful Central American Sauerkraut with lots of “gut” benefits if you ferment it. Add NO Vinegar as it kills probiotic bacteria.

]]> By: Unknown https://www.closetcooking.com/curtido/#comment-65215 Sat, 19 Aug 2017 23:22:37 +0000 https://www.closetcooking.com/2016/08/25/curtido/#comment-65215 Is this safe to ferment in a regular mason jar? or will you need to get a jar that is meant to be used specifically for fermentation?

]]> By: kevin https://www.closetcooking.com/curtido/#comment-62953 Thu, 01 Sep 2016 19:48:26 +0000 https://www.closetcooking.com/2016/08/25/curtido/#comment-62953 Nancy Graham: I have seen recipes that just use salt and no vinegar but I have not tried it.

]]> By: Nancy Graham Norwex Independent Sales Consultant https://www.closetcooking.com/curtido/#comment-62947 Thu, 01 Sep 2016 04:14:50 +0000 https://www.closetcooking.com/2016/08/25/curtido/#comment-62947 Fermented foods like sour kraut use salt not vinegar. Just wondering if you've tried making it that way.

]]> By: Anonymous https://www.closetcooking.com/curtido/#comment-62909 Fri, 26 Aug 2016 22:35:49 +0000 https://www.closetcooking.com/2016/08/25/curtido/#comment-62909 Thank you for posting the pupusas and cortido recipe.. I had these as an exchange student in El Salvador in the mid 70s. The unique flavor has stayed in my memory all these years. We had them at a road side stand, bare foot women would pat them out by hand and cook over a wood fire. I have never had anything else quite like them.

]]> By: kevin https://www.closetcooking.com/curtido/#comment-62908 Fri, 26 Aug 2016 19:23:01 +0000 https://www.closetcooking.com/2016/08/25/curtido/#comment-62908 Maresa: It will keep for a few weeks in the fridge!

]]> By: Maresa https://www.closetcooking.com/curtido/#comment-62906 Fri, 26 Aug 2016 00:37:58 +0000 https://www.closetcooking.com/2016/08/25/curtido/#comment-62906 ooh, the possibilities! any idea how long will this keep in the fridge?

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