The weight of water in a ziploc bag is brilliant! Much more accessible than everyone finding a glass pickle weight! Thanks i had never seen this done before!
We make this in Central America with regular cabbage, tomato, cilantro, vinegar and salt, but we eat it right away. We use it over rice and beans as well as many other dishes. It is delicious. Our rice and beans is made with small red Central American beans.
What a beautiful dish! I would never have thought of putting fermented vegetables on top of beans and rice! Thanks for sharing the recipe. A "darn good time " was had by all!❤
In El Salvador, curtido is served with pupusas. Those thick corn tortillas stuffed with cheese. Usually the rice and beans ‘casamiento’ (marriage). Gets home made cheese, like farmers cheese, or cream like Mexican cream. As another comment mentioned the curtido is often made and eaten fresh or only a few days old, with cilantro not oregano.
By the way... Ball has a fermenting jar kit that uses a spring and a lid that self-burbs. You put your content in the jar then put the spring on top and with the lid push the spring down and close the jar. The spring is the weight that keeps all the food under the liquid. It is pretty neat.
That's a great vegan meal! Sometimes I get tired of "meat with every meal" for supper, but feel like I have to provide something hearty for the Mister and this would be perfect. Thanks for sharing!
Ditto. Now my guy will eat veggie burritos but he is NOT a raw food guy. I could easily do this for me and burritos for the Mister. Canning ground beef and other meats like chicken is also awesome for those of us who cook but don’t want to eat meat because our partners have to have their meats! 😉. It is working so well for us since I started pressure canning meats.
Hi Pam and Jim! My mother in law was Japanese (I say was because, sadly, she passed two years after we were married,) but she lived in Korea for many years. She always had a plethora of vegetables on hand, prepared similarly (think Kimchi.) They were absolutely delicious! Cheers from Oz! 🦘
Wow! Love fermented food & will be making this as you have made it easier than I thought. Keep sharing as I’ve learned so much from you both. Love your relationship! Bibby
Masontops has a kit where you get a pickle packer (made out of acacia wood), a clear glass weight, and a pickle pipe. I recently purchased a kit and REALLY like it. EDIT: I thank you and your husband for all you share. God bless you both. 💕
@@truthhurtz2793 LOL, me too! I was doing that just today before I watched this video. I like how you describe it... the cabbage does take a good beating...lol. I don't add water or vinegar. But I've been reading on the comments and I think this recipe requires the vinegar. Still, I'm giving it a try. But the cabbage will be put to submission. LOL. Ah, your comment made my day.
Oh Pam I am so glad for fermented cabbage recipe. We have a local restaurant that serves green cabbage variety on the table and it is delicious. Thank your viewer so much for sharing.
That's interesting. When I've made kraut, I've never added vinegar, only salt and then weight the cabbage in the jar to make sure it stays under the liquid.
You don't add vinegar to kraut but this is the 3rd recipe I have seen of Curtido and every one of them adds the vinegar and water. I don't think curtido is kraut they are different recipes but still fermented. I've eaten curtido before and it is delicious so is kraut but different taste for each. Hope that helps. Michelle
@@mrdanforth3744 I think I’d have to agree with you on that one. I’ve eaten both and I would rather eat the naturally fermented one. It’s great for good gut health and when you eat it you can feel that it’s alive because it zings in your mouth. Michelle
I've been making curtido for a while. I did not use the boiling water but used salt and massage to draw out the juices. No vinegar either. Mine fermented at room temperature for nearly 2 weeks. I love the flavor and it is so crunchy as well. Great video!!!
That looks so good. We are vegans and that is perfect for my husband and I. The color is outstanding and the “salad” on top of the beans will only accentuate the bean dish. I cannot wait to make it and it takes 3 days!!!!! Oh my. Guess we will have to wait. This is possibly the best bean dish out there. Thank you both so much for the recipe. When I make it I will think you you both.
THANK YOU for pointing out the complete protein combinations. I have been teaching that to people for years. So few know what to do when they need to cut back on red meat, someone in the family becomes a vegan or vegetarian or they have a guest. I employ the combinations for "meatless Fridays" as well, as opposed to serving fish. What a beautiful dish!
I’ve made this a couple of times & my family loves it so much. We’ve eaten it on almost everything. I do add fresh sliced jalapeños in mine, yummy. Thank you for a great healthy & versatile recipe.
There is a recipe in the Ball cookbook that came with the waterbath canner. It's called Dixie Relish with cabbage, onion, bell peppers, sugar, vinegar and spices. It's very good. Reminds me of your dish.
This past year I've made my own sauerkraut, then I pickled red onions and lemons...I have not done a red cabbage combo! I will absolutely will try this! Looks fantastic. We love bean dishes with veggies on top...we also do a combo with warm beans on top of cold salads....all delicious.
Hi Ms. Pam and Mr. Jim. So nice to see you. Recipes sounds so good. How awesome you won a prize. The selfie stick will come in handy. What what a blessing your son si so sweet. And Hope he gets his stuff done and water figured out.
I don't believe one time I have watched one of you guys videos that it didn't put another wrinkle in my brain...not only entertaining but useful things to add to my daily life. Jesus bless.
Wow, you've made me one happy vegan!! I am hunting for my carrots and red cabbage right now! I love your podcast, you bring much value to this realm, thank you.
My ferment was ready tonight and I made this for dinner. YUM YUM YUM. I'll be hunting for more ways to mix ferments with dishes like this. A new world to explore!! Thanks again!
I made naturally fermented Curtido last fall for the first time. I did it just like sauerkraut, in my airlock jars, using only salt (no vinegar). My recipe also included garlic and hot pepper flakes. I just opened the last jar and it is awesome. I keep all my ferments in a second fridge for up to a year, or until they are consumed. I will definitely be trying the red beans & rice recipe for a supper meal this week.
This Looks Delicious, & let's give a big round of applause, for you not getting any Purple Cabbage on your White Blouse. 👏👏👏 TFS this recipe with us all, & take care too everyone. ❤🙂🐶
You never cease to amaze me! I'm 64 and consider myself to be a pretty good cook, I learn so much from your videos. I'm always eager to share with my granddaughters! Thank you.
I’m my sofrito, I add 3 onions, 2 red bell peppers, 2 green bell peppers, one jar roasted bell peppers with the oil, cilantro, recao-culantro, 2 celery stalks, 2 carrots, 3 heads fresh garlic peeled, fresh oregano, and cumin powder, salt, adobo powder. Put it all in the blender and store in glass mason jar and refrigerate. When cooking beans add 2 TBSP blended sofrito sauté in light oil skillet I use olive oil. Never canola. Add the beans with water and some tomato sauce let simmer. You can add small chop pumpkin too.
Have you ever tried Mexican oregano? It's so good especially in dishes from south of the border and the Caribbean. Also I plant a heatless jalapeno that has all the flavor of the jalapeno but none of the heat and is tummy friendly. I am planting a dozen plants this year. Seeds for Nadapena, not sure about the spelling, can be gotten from Baker Creek also called Rare Seeds.
Beautiful dish! I've been afraid to try fermentation but this looks so deliciously easy I might be ready to give it a try. Thank you for another interesting and entertaining video!
I've been busy today and I just got to see your video. I prepared cabbage for fermenting today and had no idea you were doing something similar. Wow, that is beautiful and I'm sure it was delicious. Would you believe me if I tell you that my senses could pick up the aromas all of that deliciousness? I will make that purple cabbage. It looks so tempting. It is definitely a must have. Thanks for sharing.
Hi Dr. Pam and Jim, this is not only beautifully presented, but also very tastey! Thankyou for posting this video, I've totally forgotten about this dish..yum!
Just an fyi. Vinegar is not necessary for a vegetable ferment. It actually can kill the yeasts in the process. However, if vinegar is wanted for flavor, you can add it after the ferment has taken place. A ferment actually can taste somewhat vinegary after it has finished fermenting, but no vinegar has been added.
Wow! Looks Fabulous!! I have made Curtido before, but never knew how to use it, so unfortunately it eventually got tossed out. I now know how to use it in recipes, thanks to your video!! Thank You So Much for continuing to share your knowledge!!❤️❤️❤️😊
Haha. I am sitting here eating my evening meal of purple sauerkraut and latkes as I watch you in the kitchen. That looks delicious. Just love the colours on the plated up meal. Can't wait to try it. Thank you.
I think I had that in a Cuban restaurant once. I didn't know what all was in the beans and rice, but oh! It was so delicious! Water in a ziploc bag. Genius!
Such a beautiful and healthy dish. I will have to make some of that STUFF! I won’t be able to pronounce it either. 😃 I have the beans all dehydrated so will use them also. Thank you Pam and Jim.
So many ways to do beans. Have recently discovered how much I like them. So far, my absolute favorite is the Royal Corona- rich and creamy and HUUUUUUUUUGE. Anxiously awaiting delivery of them.
I have Pickle It jars with airlocks to ferment foods using no vinegar and just salt or brine. Maybe for this recipe the vinegar is ok, but I'm not a vinegar lover. Like with pickles and my sauerkraut - only salt. And by the way, I bought a Presto canner that works on Induction stove and am loving it!
So cool about your new canner! Yes, I usually do not use vinegar when I do sauerkraut but this was a new recipe for me and every version I looked at added the vinegar, so that is why I included it.
The weight of water in a ziploc bag is brilliant! Much more accessible than everyone finding a glass pickle weight! Thanks i had never seen this done before!
I use a mild salt water mixture in the bag, incase it leaks.
baggie is the bom!! I have tried pickle pebbles, all kinds of fermento lids and this works great.
The ziplock of water is a brilliant idea!!! This sounds delicious!!!! 😋
I thought so too.
Totally! I just bought a fermentation kit with a “tamper “ tool & the weights to hole food down. Never occurred to me to use a bag of water! Genius!
We make this in Central America with regular cabbage, tomato, cilantro, vinegar and salt, but we eat it right away. We use it over rice and beans as well as many other dishes. It is delicious. Our rice and beans is made with small red Central American beans.
What a beautiful dish! I would never have thought of putting fermented vegetables on top of beans and rice! Thanks for sharing the recipe. A "darn good time " was had by all!❤
Curtido is also served with arepas, a corn-based fried cake which is stuffed with meat, beans, cheese, or other fillings. They are wonderful!
In El Salvador, curtido is served with pupusas. Those thick corn tortillas stuffed with cheese. Usually the rice and beans ‘casamiento’ (marriage). Gets home made cheese, like farmers cheese, or cream like Mexican cream. As another comment mentioned the curtido is often made and eaten fresh or only a few days old, with cilantro not oregano.
By the way... Ball has a fermenting jar kit that uses a spring and a lid that self-burbs. You put your content in the jar then put the spring on top and with the lid push the spring down and close the jar. The spring is the weight that keeps all the food under the liquid. It is pretty neat.
That's a great vegan meal! Sometimes I get tired of "meat with every meal" for supper, but feel like I have to provide something hearty for the Mister and this would be perfect. Thanks for sharing!
Ditto. Now my guy will eat veggie burritos but he is NOT a raw food guy. I could easily do this for me and burritos for the Mister. Canning ground beef and other meats like chicken is also awesome for those of us who cook but don’t want to eat meat because our partners have to have their meats! 😉. It is working so well for us since I started pressure canning meats.
Yes! Same! I try to follow a flexitarian way of eating so not a lot of meat in my household. I’m loving these new bean videos.
Hi Pam and Jim! My mother in law was Japanese (I say was because, sadly, she passed two years after we were married,) but she lived in Korea for many years. She always had a plethora of vegetables on hand, prepared similarly (think Kimchi.) They were absolutely delicious! Cheers from Oz! 🦘
Wow! Love fermented food & will be making this as you have made it easier than I thought. Keep sharing as I’ve learned so much from you both. Love your relationship! Bibby
Masontops has a kit where you get a pickle packer (made out of acacia wood), a clear glass weight, and a pickle pipe. I recently purchased a kit and REALLY like it. EDIT: I thank you and your husband for all you share. God bless you both. 💕
I use my 'Pickle Packer' to pound that cabbage into submission when I make sauerkraut.
You never have to add any liquid.
@@truthhurtz2793 LOL so do I and I think that's what it was meant to be used for to be honest. To pound the vegetables into submission lolol. Michelle
@@bohemiangypsy99 👍👍😀
@@truthhurtz2793 LOL, me too! I was doing that just today before I watched this video. I like how you describe it... the cabbage does take a good beating...lol. I don't add water or vinegar. But I've been reading on the comments and I think this recipe requires the vinegar. Still, I'm giving it a try. But the cabbage will be put to submission. LOL. Ah, your comment made my day.
@@bohemiangypsy99 lol.
Oh Pam I am so glad for fermented cabbage recipe. We have a local restaurant that serves green cabbage variety on the table and it is delicious. Thank your viewer so much for sharing.
That's interesting.
When I've made kraut, I've never added vinegar, only salt and then weight the cabbage in the jar to make sure it stays under the liquid.
You don't add vinegar to kraut but this is the 3rd recipe I have seen of Curtido and every one of them adds the vinegar and water. I don't think curtido is kraut they are different recipes but still fermented. I've eaten curtido before and it is delicious so is kraut but different taste for each. Hope that helps. Michelle
The saurkraut I buy at the supermarket is made with vinegar. I think it is a way of making it faster without waiting for it to ferment.
@@mrdanforth3744 I think I’d have to agree with you on that one. I’ve eaten both and I would rather eat the naturally fermented one. It’s great for good gut health and when you eat it you can feel that it’s alive because it zings in your mouth. Michelle
I've been making curtido for a while. I did not use the boiling water but used salt and massage to draw out the juices. No vinegar either. Mine fermented at room temperature for nearly 2 weeks. I love the flavor and it is so crunchy as well. Great video!!!
That looks so good. We are vegans and that is perfect for my husband and I. The color is outstanding and the “salad” on top of the beans will only accentuate the bean dish. I cannot wait to make it and it takes 3 days!!!!! Oh my. Guess we will have to wait. This is possibly the best bean dish out there. Thank you both so much for the recipe. When I make it I will think you you both.
Yes, this is a mouth-watering recipe. Too bad it's 2:18 am and I don't have any red cabbage in the house.......tomorrow.
LOL--that made me laugh!!
I love this! We use a baggie of brine just in case we get leakage.
THANK YOU for pointing out the complete protein combinations. I have been teaching that to people for years. So few know what to do when they need to cut back on red meat, someone in the family becomes a vegan or vegetarian or they have a guest. I employ the combinations for "meatless Fridays" as well, as opposed to serving fish.
What a beautiful dish!
Tonette: Thanks for sharing!! Jim
I’ve made this a couple of times & my family loves it so much. We’ve eaten it on almost everything. I do add fresh sliced jalapeños in mine, yummy. Thank you for a great healthy & versatile recipe.
Your upbeat attitude and expertise make these such a bright spot in my day. I love the way you and Jim chat together. This looks yummy, thanks.
I put Nadapeno peppers in mine. Jalapeno flavour, with NO HEAT. Oh yummm.
Wow, it is a dinner winner!
Thank you. I love black beans. Cannot wait to try this
There is a recipe in the Ball cookbook that came with the waterbath canner. It's called Dixie Relish with cabbage, onion, bell peppers, sugar, vinegar and spices. It's very good. Reminds me of your dish.
This past year I've made my own sauerkraut, then I pickled red onions and lemons...I have not done a red cabbage combo! I will absolutely will try this! Looks fantastic. We love bean dishes with veggies on top...we also do a combo with warm beans on top of cold salads....all delicious.
Hi Ms. Pam and Mr. Jim. So nice to see you. Recipes sounds so good. How awesome you won a prize. The selfie stick will come in handy. What what a blessing your son si so sweet. And Hope he gets his stuff done and water figured out.
Beautiful! The only thing I would add is several shakes of lemon pepper over the avocado on top.
I don't believe one time I have watched one of you guys videos that it didn't put another wrinkle in my brain...not only entertaining but useful things to add to my daily life. Jesus bless.
Wow, you've made me one happy vegan!! I am hunting for my carrots and red cabbage right now! I love your podcast, you bring much value to this realm, thank you.
Water bag idea 💡 great Thank You cheers from Pennsylvania Blessings 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏
Great presentation 🌹
My ferment was ready tonight and I made this for dinner. YUM YUM YUM. I'll be hunting for more ways to mix ferments with dishes like this. A new world to explore!! Thanks again!
So glad it worked for you and that you like it! That is fantastic!
curtido is the best!
My mouth was watering as you showed us your dinner! Looks so good 😊
What a beautiful and healthy meal!
I made naturally fermented Curtido last fall for the first time. I did it just like sauerkraut, in my airlock jars, using only salt (no vinegar). My recipe also included garlic and hot pepper flakes. I just opened the last jar and it is awesome. I keep all my ferments in a second fridge for up to a year, or until they are consumed. I will definitely be trying the red beans & rice recipe for a supper meal this week.
Thank you for showing the method of using the baggie filled with water.
What a pretty dish! Looks yummy, thanks for sharing.
You are sooooo funny, LOL! I laughed out loud at "a darn good time!"
😁
I would do this in a glass bowl with the vinegar. Love your videos.
It looks so delicious 😋😋
That is stunningly beautiful! I couldn't find the recipe on your website. When will you be posting it?
Wowzer this looks Yummo!!! TFS recipe.
The curtido is such a gorgeous color!
Mary: Purple cabbage really does it. Jim
Yum, I love your Channel. Thanks for all the great stuff you do for the community. Awesome couple Pam and Jim. Appreciate you.
This Looks Delicious, & let's give a big round of applause, for you not getting any Purple Cabbage on your White Blouse. 👏👏👏
TFS this recipe with us all, & take care too everyone. ❤🙂🐶
Thank you 😋
@@RoseRedHomestead 👍🤗❤🙂🐶
Another Home Run! Y’all are just awesome 👏. Thank You ☺️
You never cease to amaze me! I'm 64 and consider myself to be a pretty good cook, I learn so much from your videos. I'm always eager to share with my granddaughters! Thank you.
kjo: Wonderful! Jim
Oh this does look good.
Thank you for exploring new culture in food related one thin g left one fried egg
I’m my sofrito, I add 3 onions, 2 red bell peppers, 2 green bell peppers, one jar roasted bell peppers with the oil, cilantro, recao-culantro, 2 celery stalks, 2 carrots, 3 heads fresh garlic peeled, fresh oregano, and cumin powder, salt, adobo powder. Put it all in the blender and store in glass mason jar and refrigerate. When cooking beans add 2 TBSP blended sofrito sauté in light oil skillet I use olive oil. Never canola. Add the beans with water and some tomato sauce let simmer. You can add small chop pumpkin too.
That looks beautiful and yummy! I especially like your home made weight using a baggie filled with water🌟 brilliant idea
Have you ever tried Mexican oregano? It's so good especially in dishes from south of the border and the Caribbean. Also I plant a heatless jalapeno that has all the flavor of the jalapeno but none of the heat and is tummy friendly. I am planting a dozen plants this year. Seeds for Nadapena, not sure about the spelling, can be gotten from Baker Creek also called Rare Seeds.
We have grown mild jalapenos. Ours are called “coolapenos!”
I used to grow a variety of heatless jalapenos called "Fooled Ya".
They were absolutely awesome!!!
The Baker Creek pepper name is: nadapeno.
@@BrokenTulip That's actually a pretty appropriate/funny name!!
Beautiful dish! I've been afraid to try fermentation but this looks so deliciously easy I might be ready to give it a try. Thank you for another interesting and entertaining video!
I've been busy today and I just got to see your video. I prepared cabbage for fermenting today and had no idea you were doing something similar. Wow, that is beautiful and I'm sure it was delicious. Would you believe me if I tell you that my senses could pick up the aromas all of that deliciousness? I will make that purple cabbage. It looks so tempting. It is definitely a must have. Thanks for sharing.
Looks absolutely deelish! Thank you for sharing this recipe. Blessings and greetings from central Florida. I love your channel!
🌹Pam and Jim - Yum! I am making it this week. I am saying “this” because I can’t say it correctly either. - Nora
I think this will be my first foray into fermenting foods. My husband would not approve but I would LOVE this!!!!
Hi Dr. Pam and Jim, this is not only beautifully presented, but also very tastey! Thankyou for posting this video, I've totally forgotten about this dish..yum!
Looks yummy! I would think however, that Mexican Oregano would taste even better! I love your channel! Blessings!
that bag of water is a BRILLIANT IDEA
Just an fyi. Vinegar is not necessary for a vegetable ferment. It actually can kill the yeasts in the process. However, if vinegar is wanted for flavor, you can add it after the ferment has taken place. A ferment actually can taste somewhat vinegary after it has finished fermenting, but no vinegar has been added.
Love to hear Jim, always behind the scenes. Got to try this one. Thanks
Charlene: Thank you. Jim
AVOCADO TIP! take the half with the pit, and turn it over, then push on the skin side to simply POP it out!
Curtido looks interesting and easy enough to try for a beginner.
Picture perfect...yum!
I make sauerkraut but never this it looks great I will have to try
Wow! Looks Fabulous!! I have made Curtido before, but never knew how to use it, so unfortunately it eventually got tossed out. I now know how to use it in recipes, thanks to your video!! Thank You So Much for continuing to share your knowledge!!❤️❤️❤️😊
Haha. I am sitting here eating my evening meal of purple sauerkraut and latkes as I watch you in the kitchen.
That looks delicious. Just love the colours on the plated up meal. Can't wait to try it. Thank you.
I am definitely going to make this…it look delicious!
I’ll definitely will be making this! Mmmmm!
Ohhh that looks fab. And the Curtido is beautiful. Thank you 🌷🇨🇦
Ooo Pam! Your white shirt and purple cabbage made me so nervous! This looks yummy😮💕
I was thinking the same thing and searched the comments to see if anyone else had already noticed that. 😄
The finished meal looks delicious!
Sue: Thank you 😋 Jim
I absolutely love Black beans and rice - I must try this dish, it's gorgeous and my mouth was watering!!
A fabulous vegan meal. Healthy and easy. Thanks 😊
I will have to make the curtido. I love cabbage.
We really like it!
I reconstituted my fast beans by pouring equal amount boiling water on them and letting them sit in a small thermos for 10 to 15 minutes
Now that’s what I call a meal, lots of Protein !!! 😍✝️💟
Looks very yummy !!! Thank You for sharing !!!
What a beautiful dish! Good for you..Kindness your way Lochness Scottish Highlands
Wonderful!
Just got black beans yesterday ! Needed a recipe . TY
Beautiful!
I think I had that in a Cuban restaurant once. I didn't know what all was in the beans and rice, but oh! It was so delicious!
Water in a ziploc bag. Genius!
THAT LOOKS GOOD!!!
Such a beautiful and healthy dish. I will have to make some of that STUFF! I won’t be able to pronounce it either. 😃 I have the beans all dehydrated so will use them also. Thank you Pam and Jim.
This looks so good!
Looks delicious!!!👩🏽🌾👍🏽🙏🏽🧡💖
So many ways to do beans. Have recently discovered how much I like them. So far, my absolute favorite is the Royal Corona- rich and creamy and HUUUUUUUUUGE. Anxiously awaiting delivery of them.
Love it
What a great, healthy & simple meal! I’ve never tried fermenting before. I will definitely try to make curtido.
I have Pickle It jars with airlocks to ferment foods using no vinegar and just salt or brine. Maybe for this recipe the vinegar is ok, but I'm not a vinegar lover. Like with pickles and my sauerkraut - only salt. And by the way, I bought a Presto canner that works on Induction stove and am loving it!
So cool about your new canner! Yes, I usually do not use vinegar when I do sauerkraut but this was a new recipe for me and every version I looked at added the vinegar, so that is why I included it.
It looks so good.
Enjoy!
Ty
Looks delicious and very colorful.
Thank you so much
It’s always a joy to watch your and Jim video’s . So fun also great ideas and yummy food.❤️
Gorgeous!
Beautiful! Love to try this.
Honestly, this meal looks so delicious and beautiful! Thanks for sharing!!! I believe I will try this meal!!
That looks absolutely delicious!
A beautiful dish. I am going to try to make it. I make my own sauerkraut, but this was really pretty. I am loving the fresh recipes. Thank you. ❤