"… If the smell turns your stomach, toss it. "
LOL! This might be one of the few forums where you actually have to specify that!
Maybe this is why you wind up with leftover…
Why not try making just a small portion of the salad first to see how much you like it. Then decide if you want to brine, ferment or just make it occasionally.
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Nicely done!
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I can totally relate to the progressive series of leftover ingredients… 
I hope you are making pupusas to go with the curtido!
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That sounds so good, but I have indulged in stuffed things enough for quite awhile.
I HATE throwing good food away, but with just two of us; only one of whom likes to experiment, it happens too much!
Me too. I end up freezing when I can’t buy smaller quantities (1 lb ground turkey = 4 freezer portions). Cabbage is tough, because even the smallest one shreds to a lot! Sometimes I’ll just buy a package of shredded or slaw mix so I don’t have the pressure of using up the rest of a head 
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That stuff is gooooood!
Don’t have this problem in my household. We eat a lot of coleslaw. I just trim off the gray parts. So much for me and my advice about mold LOL.
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“We eat a lot of coleslaw”
I think I could eat a lot! Do you use variations? Care to share?
Piklitz? How do you folks see it as different in flavor or texture, or whatever from Curtido? I’m getting a little nervous about my ferment.
Not fermented, and includes allspice berries, bell pepper, and black peppercorn. Way spicier.
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I have a few go-tos:
-classic with carrot in a sweet-tangy white dressing or creamy honey mustard
-the classic adding dill, celery seed, and a little bit of Greek yogurt or sour cream for more of a ranch style
-Central Asian with cabbage, carrot, shredded cucumber, scallion, oil, white/cider vinegar, cilantro, ground coriander, a smidge of cumin and sugar
-cabbage dressed in a sauce of kimchi pureed with sesame oil, chili-garlic sauce, and ponzu sauce and tossed with toasted sesame seeds
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Oh boy! Oh boy!
What is “sweet-tangy white dressing”? Cole-sslaw dressing?
Yup
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I forgot - blue-cheese cole slaw (blue cheese crumbles, sour cream, mayo, dash of celery salt, lots of black pepper) with cabbage and shaved celery!
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These are a few of my favorite things!
Pikliz is pickled - cured in vinegar - and Curtido is fermented, Usually you want about 2% salt to cabbage by weight. I usually slice the veggies & put them in a bowl, salting as I go. I usually let it stand for an hour & then I pack it into the containers tightly. I really squash it down to squeeze out the juice to make the brine. The salt should draw out enough liquid from the cabbage to make a brine that covers all the cabbage. If not - you can add brine made with 1 1/2 T salt to 1 Quart of water. DO NOT USE iodized salt. Anything not submerged will spoil so you have to figure some way to weight it down. Or put it in a container with a fermentation valve so there is no oxygen.
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