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| Curtido. |
The last of the chili peppers went into the Excalibur this morning, with one tray of jalapenos. I have about three more trays-worth and the hot peppers are done. Since the guest room/root cellar is also my drying room, I had to move the potatoes, garlic and curtido to a cooler spot. I decided to try it - it's been fermenting for a couple of weeks. It still had a nice crunch, so I capped up the smaller jar and put it in the fridge. It is a spicy sauerkraut type condiment. I really like it and can sit it paired with all kinds of things. The larger jar will continue to ferment for another week or so both for more probiotic content and because I have no room in the fridge!
9 comments:
Soooo.........if you have guests, do they get to sleep next to the fermenting hot stuff??
Carolyn - Obviously, the guest room is not used often. At all. Wanna come stay???
Curtido, eh? I'm gonna have to look that up and see if I should get some of it going. Unfortunately no guest room to store it in though. I'll have to come up with somewhere else!
Mama Pea - Ha! I bet you have some nice, cool rooms (garage, porch) on which to store it, though. I pity my poor guests - the heat is never on in that room. I just provide a five foot stack of down comforters...
They say you sleep better in a cool room????:) The Curtido looks wonderful! Now take care...and enjoy your bounty!
Oh, yum.
Is curtido kimchi for white people? It looks like one of the condiments at the Korean BBQ places I love. So glad Lovey didn't eat any of those peppers. That would not have ended well....
Can you post a recipe, looks good! I have my new fermenting jar and would like try something spicy...
Do you slice your cabbage, or use a mandolin? And how do you "pound " the cabbage?
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