A lightly fermented Latin-American kraut - excellent with tacos!
1 small cabbage, cored and finely shredded (1 lb. 12. oz. as prepared)
4 medium carrots, peeled and grated (8 oz. as prepared)
3 medium onions, peeled and very finely sliced onions (1 lb. 8 oz. as prepared)
2 garlic cloves, minced (optional)
1 bunch cilantro, minced
3-4 small, hot red peppers, minced
Zest and juice of 2 medium limes
36 grams salt (about 2 tablespoons + 1 teaspoon fine sea salt)
Clean and prepare a 1/2 gallon glass jar or fermentation crock for fermenting. Make sure it's scrupulously clean!
Add all the prepared vegetables and the lime juice to a large, non-reactive bowl.
Sprinkle the salt over the vegetables
With clean hands, massage all ingredients together until the vegetables begin to give off moisture, about 3 minutes.
Transfer the Curtido Salsa Kraut to the clean half-gallon mason jar or crock, pressing down firmly with clean hands as you go to eliminate any air pockets in the jar.
Weight down the ferment. There should be enough juice from the vegetables to rise up and fully cover the solids. If there isn't, add 1 tsp of fine sea salt to a cup of water, then add enough of this brine so that the liquids fully cover the solids.
Loosely seal the crock or jar, and leave the Curtido Salsa Kraut at room temperature out of direct sun, for 2 to 5 days.
Check the ferment daily. Look for bubbles and other signs of fermentation, burp the lid to release any pent-up carbon dioxide in the jar, and taste the development of the Curtido Salsa Kraut with a perfectly clean spoon. If you notice any scum developing on the top of your brine, skim it off promptly.
When you like the taste of the Curtido Salsa Kraut or after 5 days, transfer the ferment to smaller jars for cold storage in the refrigerator, where it will keep for at least 6 months.
Recipe by Northwest Edible Life at http://nwedible.com/lacto-fermented-curtido-cabbage-salsa/