Curtido #EattheWorld

I am catching up on some countries I never posted for Eat the World. This is from Guatamala.

Curtido is a Guatemalan cabbage slaw that combines shredded cabbage, onion, carrot and peppers in a deliciously tangy, pickled dressing. It's quick, easy to make, and the perfect way to jazz up pupusas, garnachas, tostadas and other traditional dishes in Guatemala and the whole of Central America. I made this to go alongside the national sandwich of Uruguay.

Ingredients

• 1 green cabbage shredded (approximately 3 cups)

• 2 medium carrots, shredded

• 1 white onion, peeled and thinly sliced

• 1/2 bell pepper, cored and thinly sliced (I used a red bell pepper)

• 3 cups boiling water

• 2 cups water

• 2 Tablespoons white vinegar (I used a 30 year White Wine vinegar)

• 1 teaspoon each salt and granulated sugar

• 2 to 3 garlic cloves, peeled and minced

• 1 teaspoon dried oregano

• 1/2 teaspoon black peppercorns

• Also needed: cilantro or parsley for garnish

Procedure

Shred the cabbage finely and place it in a large mixing bowl. Add the grated carrots, thinly sliced onion, and sliced bell pepper. Toss everything together.

Pour boiling water over cabbage/vegetable mixture and allow to rest for a few minutes until cabbage softens slightly. Drain.

In a medium saucepan, bring 2 cups of water, vinegar, salt, sugar, garlic, peppercorns, oregano to a boil. Stir to dissolve the sugar and salt.

Let the brine simmer for 2 to 3 minutes to infuse the flavors. Allow it to cool to room temperature.

Pour the brine over the cabbage mixture in the bowl. Toss well to ensure all the vegetables are coated with the liquid. Adjust salt and vinegar as needed.

Transfer the mixture to a glass bowl. Press the vegetables down to ensure they’re submerged in the brine. Cover and allow it to cool at room temperature. Garnish with chopped cilantro or parsley (optional) and serve as a topping, a condiment or side dish.

That's a wrap for my Guatemalan offering