Welcome to Le Gourmet TV. Today we’re going to make our take on a curtido and learned this from a Salvadoran woman who made popusas and this sort of cabbage salad, hot spicy, vinegary, semi fermented when on the side but it’s really good with a whole range of dishes.
So in the big bowl, I’ve got some shredded cabbage and of course all of the recipe amounts can be found on legourmet.tv. So to this bowl of shredded cabbage, I’ve got some shredded carrot and onion and we’ll just put that in and you don’t have to mix it up too much at this point because what I’m going to do is, I got this pot of boiling water and you just want to pour the boiling water over top. Give it a bit of a stir and then let this sit for about five minutes.
Okay, so it’s time to drain this and I’ve got the colander in the sink. So we look around at various recipes, there are all different kinds of spicing combinations, depending on where the person who made the recipe is from.
Sort of a—I sort of landed this one because it’s the first one I ever had and I really like it so, very basic. I got the crushed red pepper flakes, oregano, water and white vinegar. Let’s give that a little bit of a whisk and I like to put this in the microwave for about a minute just to heat it up and get all of those flavors to come together.
Great, so our cabbage, onion and carrot mixture is pretty well drained. Let’s put that back into the bowl. And then we just pour our water-vinegar mixture over top. Give it a stir to mix everything together.
Now you want to let this cool down and typically I put it into a sealable airtight container, stick it in the fridge and leave it overnight to really allow those flavors to come together and really this is at its best two, three days from now.
Hope you enjoy it. Thanks for stopping by.
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