Lightly fermented cabbage with carrots, onion, and jalapeños (Curtido) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 59) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic and lime slow-roasted pork sandwiches with salsa and pickled jalapeños (Torta de lechón)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Author recommends 4 days fermentation.

  • shelbstirr on November 08, 2025

    Delicious! I agree if you want it to be spicy you could add more jalapeños (or serranos).

  • bching on February 08, 2025

    This recipe didn't work for me at all. The vegetables didn't release much liquid, and I was concerned about the strange salt measurement (3 3/4 tsp!?) . I measured the vegetables carefully and fermented the full 4 days but had more or less a jar of the original sliced vegetables in the end.

  • RachaelHeath09 on August 19, 2023

    This was a really easy ferment. I wanted it to have a little more oomph to it though. But that may be because I like the bite of a vinegar pickle. My peppers weren’t very hot, so maybe if they had been that would have taken care of the missing bite.

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