Ok, all of these look on target. I use the mason jar pickling method because my wife makes jam and we have a ton of jars. We add thin slices of peeled Granny Smith apples to our verison and always use cider vinegar.
Yes, we prepare veg while the brine simmers, pour into Half and full pint mason jars that have been filled with the veg ingredients, seal and steam in water bath on stove. Cool on counter. Refrig what you plan to eat right away and store in pantry the rest. Keeps a few months if sealed properly. Brine has no oil in it. When we use the salad, I drizzle a bit of oil and toss fresh.
If you only want to make a small batch buy a small cabbage and adjust the other veg accordingly.
Traditionally curtido is fermented and includes cabbage, carrot, and onion. I always make a quick pickle with raw apple cider vinegar and let the leftovers marinate a bit. I add Mexican oregano but can’t vouch for authenticity. No oil!
Thank you! Should I not worry that the cabagage is not submerged? Will I need to scrape mold?
I have a gazillion (okay, about 10) air locks, but none the right size. Maybe when it shrikns down.
Parking this recipe for future reference!
It says “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.”
@shrinkrap I would add salt water to just about cover, then cover the surface with a cabbage leaf and try to weight that down and submerge it, if you can. You do want to keep everything covered. Or use a layer of plastic wrap the same way.
If it molds (anything other than a thin white/creamy kahm yeast, quite common in summer and if overfermented) - throw it out. Also trust your nose. If the smell turns your stomach, toss it. Mold can be present even after scraping and is not safe to eat.
I think you need around a tablespoon total for that size jar. I am definitely not a fermenting expert though. You can always salvage things by adding brine and a cover to submerge, right?
Here’s a tasty, easy ferment - lightly scrub but do not peel, and cut into batons, enough organic carrots to almost fill a quart jar. Cover with filtered/spring water and 1 tbsp. sea salt, add a small clove of peeled garlic and a few inches of peeled ginger. Seal the jar and shake to dissolve the salt. Store in a cool-ish, dark place for 1-2 weeks, “burping” the jar every day or so to quickly release built-up gas. Refrigerate and enjoy. These are delightful on a cheese plate or with hummus (paging @Rooster).