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This has the most amazing flavor. It met the seal of approval w/ the in-laws so I know I'm not delusional. I only did half the head of cabbage but needed the full amount of additional ingredients to get the cabbage, carrot & onion actually submerged in the liquid. Chopping the cabbage in thin slices w/ a big knife was so much easier than trying to grate it. Thanks for the great recipe. Will make this again & again.
Nice. I made a half batch to serve with pupusas. The other family members did not care for it, but they tend not to like cider vinegar.
I omited the oil and sugar and added canned sliced jalapenos for a little kick. Enjoyed it.
I also served this with Pupusas and it was fantastic!! Making this was a labor of love because I only had a hand grater and grating everything took FOREVER. However, it was more than worth it because it tasted so good! This recipe yielded so much that we had a big bowl in the fridge that we used all week (on pupusas, quesadillas, beans and rice, etc) and still had more left over. I'll make this again with a food processor and halve the recipe. Thank you for the wonderful recipe!!!
This is a GREAT recipe! I served it with Pupusas I do add extra cayenne. I've made this with cider and once with plain. We liked the one with cider much better. IF you use white vinegar, do add the brown sugar. I don't care for sweets, but it does work with white vinegar. I also found one carrot was enough. Maybe I got lazy. But it was enough for us. LOL Thanks mucho for sharing!
I tried this recipe. I don't know about the sugar and the oil, I suppose it depends on one's taste. But I'll guarantee you that's not what they use in authentic curtido in El Salvador.<br/>Also, the cayenne pepper. Much better to throw in a handful of dry chile japones or chile de arbol. Also, go ahead and try to reduce a whole head of cabbage with a grater. Good luck!! The curtido in the pupusarias is not grated, it's simply cut up on a board with a large knife. A kraut cutter works the best. Curtido needs to have a rough texture, not grated into oblivion.<br/>But, one critical thing I noticed: The recipe says to let set 5-6 HOURS. I think they meant 5-6 DAYS, not hours. If you let it set for a few DAYS you'll have a juicy curtido, like sauerkraut, and it'll taste as it should. In 5-6 hours, all you'll have is shredded cabbage in vinegar, not curtido. If you've ever eaten in the "pupuserias" you'll will have seen that the "curtido" is in large jars sitting out on the counter in the heat and is to some degree fermented. If you're going for the real deal, add a dessicated house fly or two to your curtido. (joke) (kind of)<br/>This recipe was pretty obviously written by someone who never actually tried it, or at least had no idea what curtido should taste like. We owned a pupusaria in Santa Tecla back in the '70's. A small one, but it was a money maker, crowded in the evenings and on the weekends. I well know how curtido is made and how it should taste.<br/>Now, what they do in Guatemala or Honduras I don't know, nor less care. Western El Salvador is where pupusas originated as far as I know, so that's what I go with.<br/>I think what this is, is an attempt to create a recipe for "curtido al instante." Forget it, make REAL curtido. It's good!!
brown sugar? definitely not! and the oil might be a good idea for a different texture on the curtido but is not part of the original recipe, I'm frying some yuca with small chunks of pork, this curtido will come handy on top of the yuca