Curtido

Learn more about my latest work on and off the blog at TwiceasTasty.com.
Can you believe that just 1 year ago I announced the release of my cookbook, The Complete Guide to Pickling? More than 6,000 copies have sold over the last year, and I’ve received such amazing feedback from readers. I’m particularly thrilled that I can continue to share some of my favorite recipes from the 125-strong collection. Thanks to Clean Plates, you can now learn more about—and how to make—my Cultured Curtido (Cabbage Slaw) recipe.

Fermented Curtido

Thanks to Clean Plates, I’m sharing even more about my new favorite cabbage pickle. Learn about curtido at TwiceasTasty.com.
Before I wrote my cookbook, I’d shared a couple of pickled cabbage recipes on the blog. For the book, I knew I needed to expand the options to cover familiar classics such as sauerkraut and kimchi and lesser known creations. For the latter, I chose Kvashenaya Kapusta (Russian-Inspired Soured Cabbage), which I brighten with carrots and cranberries, and not one but two versions of curtido.

The fermented variation takes more time but builds both an intense, sour flavor and reams of healthy probiotics. That’s one reason it attracted the interest of Clean Plates. Through its website, newsletter, and meal planner subscription, the company helps people eat healthier and live happier with nutrition advice, recipes, and shopping tips.

Ready to give it a try? Full details are in the recipe on the Clean Plates website, but here are the basics:
You need just 3 main ingredients plus some salt and aromatics.
1. Toss the vegetables with salt and let them sit.
2. Pack everything into a jar or crock.
3. Ferment for 3–10 days, checking that the vegetables stay submerged in brine.
4. When you like the flavor, refrigerate and enjoy.

Learn more about fermented curtido and get the complete recipe here or in The Complete Guide to Pickling.

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Quick Curtido

Thanks to Clean Plates, I’m sharing even more about my new favorite cabbage pickle. Learn about curtido at TwiceasTasty.com.
I love the sour bite of fermented foods, but when my cabbage heads fill out I can’t wait for the first batch of cultured curtido to mature. So I also included a quick version of curtido in The Complete Guide to Pickling, and I recently shared it here on the blog. Eight-Hour Curtido (Cabbage Slaw) is as advertised: a lightly pickled slaw that’s ready to eat in just 8 hours.

Ready to give it a try? Full details are in the recipe in my earlier Twice as Tasty post, but here are the basics:
You need just 5 fresh ingredients plus some basic pickling ingredients: vinegar, sugar, and salt.
1. Toss the vegetables with salt and let them sit.
2. Pack them into a jar.
3. Mix and pour in the brine.
4. Wait a few hours, and enjoy.

Get the complete recipe here or in The Complete Guide to Pickling.

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Twice as Tasty

The Complete Guide to Pickling and The Pickle Picnic by Julie Laing. Learn more at TwiceasTasty.com.You’ll find tons of other clean-eating recipes in my pickling cookbook, from full-sour cucumber pickles, to fermented hot sauces, to quick pickles that are ready to eat by the time you’ve finished making dinner. I’ve also included all the info you need to get started with vinegar or salt brine-based pickles, including detailed canning and fermenting steps, ingredient recommendations, homemade spice blends, and must-have and helpful tools.

Piggybacking on this soft-cover book, I wrote The Pickled Picnic, a digital collection of healthy recipes that use pickles and their brine. It includes ideas for using fermented and quick curtido and many other delicious pickles in surprising ways. Its easy-to-read PDF format can be added to your tablet or phone or printed so that it’s at your fingertips as you prepare your next meal.

Get the books—and check out my newly redesigned book page! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I share more tasty ways to use pickles in The Pickled Picnic, available exclusively through Twice as Tasty.

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