"… 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 I meant to make Pikliz!

Pikliz from NYT

(Dan) #23

Maybe this is why you wind up with leftover…:wink:

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.


Of course you are right about the small portions. Hopefully this s not too much.

(Dan) #25

Nicely done!

(saregama) #26

I can totally relate to the progressive series of leftover ingredients… :smile:

I hope you are making pupusas to go with the curtido!


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!

(saregama) #28

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 :neutral_face:

(ChristinaM) #29

That stuff is gooooood!

(ChristinaM) #30

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.


“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.

(ChristinaM) #33

Not fermented, and includes allspice berries, bell pepper, and black peppercorn. Way spicier.

(ChristinaM) #34

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


Oh boy! Oh boy!

What is “sweet-tangy white dressing”? Cole-sslaw dressing?

(ChristinaM) #36


(ChristinaM) #37

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!


These are a few of my favorite things!


I got a few bubbles!

And no mold…yet!

(John) #40

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.