Paigedeck's comment regarding salt and fermentation is spot on. This recipe is for fermentation - don't change the quantity of salt unless you know what you are doing! You must ensure you are growing the microbes that make the curtido delicious, not the kind that send you to the hospital. If this is too salty for you, you are being impatient. The recipe says it can be made a week ahead, but I would suggest it should be made a week ahead so that it can develop properly.
Good luck! Other experimenters--please share your tips!Everyone here is right. The slaw is way too salty, and I figured it would be as I was spooning in 5 tsps of salt. But I wanted to trust Rick because his pupusas are amazing. I've been dumping liquid out of the container and replacing it with plain water in hopes it will calm the salt. I'm probably flushing the fermentation agent and other flavors as well, though. For those making this, consider 1-2 tsps of salt instead.
'liquid should be at or above level of vegetables.' Not useful without addititional information, such as what if it's not. I get the impression the author has no experience writing recipes other than for personal use, and editorial staff don't care.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: Reuters - 🏆 2. / 97 Read more »