Comments on: Curtido – Spicy Central American Kraut

By: kitchen'r jon

kitchen'r jon — Wed, 23 Oct 2019 14:18:55 +0000

We use it with tacos often.

By: Johanna

Johanna — Mon, 07 Oct 2019 17:16:33 +0000

What else can you use this curtido on?

By: kitchen'r jon

kitchen'r jon — Wed, 14 Feb 2018 11:26:46 +0000

Wow, not sure where you’ll find the pupusas, might have to make your own! And as far as the heat you can assume it will ferment faster so just keep checking the flavor and pop it in the fridge once it reaches a tanginess you like!

By: Kathy

Kathy — Thu, 08 Feb 2018 18:37:09 +0000

Hey Jon, where in Key West can I get papusa’s? Ok to leave the veggie slaw out in our heat down here?

By: kitchen'r jon

kitchen'r jon — Thu, 07 Sep 2017 10:32:31 +0000

Great question! The brine is actually the water/juices released from the veggies as you press them down. You don’t actually have to make any.

By: Xiomara

Xiomara — Wed, 30 Aug 2017 02:57:45 +0000

Hello
I I would love to make it, how do I make the brine??

By: kitchen'r jon

kitchen'r jon — Tue, 04 Jul 2017 00:46:47 +0000

Yes, room temp!

By: Rachel

Rachel — Sat, 17 Jun 2017 00:29:53 +0000

When it’s fermenting you leave it out at room temperature correct?

By: kitchen'r jon

kitchen'r jon — Fri, 08 May 2015 15:59:48 +0000

Yes, you should, it’s easy, healthy, and most importantly super-tasty!

By: Julia

Julia — Fri, 08 May 2015 14:43:13 +0000

I’ve never tried fermenting my own vegetables, but this recipe makes me want to start!