California Farm Quick Pickled Curtido Cole Slaw Recipe by Hobby Horseman
Cooking Instructions 1 hour 1 Wash, shred and chop green mustard, bok choy, cabbage, carrots, onion, jalapeno, put in dutch oven. Pour boiling water over, let stand till soft. 2 Layer and fit a quart mason jar. Lift vegetables out of broth, put in mason jar with spices, add lemon juice and vinegar, top with some of the cabbage water if need be. 3 Start fermentation. Keep cabbage immersed under vinegar to prevent mold, use second smaller mason jar lid and ring inside under the wide mouth lid and ring. Close jar and shake vigorously to start fermentation. Taste. Open to release fermentation pressure on lid. Leave on counter as long as you want fermentation to get stronger. Put in fridge when tasty, it stops fermentation. Stays fresh for a week in the fridge. 1 Wash, shred and chop green mustard, bok choy, cabbage, carrots, onion, jalapeno, put in dutch oven. Pour boiling water over, let stand till soft. 1 Wash, shred and chop green mustard, bok choy, cabbage, carrots, onion, jalapeno, put in dutch oven. Pour boiling water over, let stand till soft. 2 Layer and fit a quart mason jar. Lift vegetables out of broth, put in mason jar with spices, add lemon juice and vinegar, top with some of the cabbage water if need be. 2 Layer and fit a quart mason jar. Lift vegetables out of broth, put in mason jar with spices, add lemon juice and vinegar, top with some of the cabbage water if need be. 3 Start fermentation. Keep cabbage immersed under vinegar to prevent mold, use second smaller mason jar lid and ring inside under the wide mouth lid and ring. Close jar and shake vigorously to start fermentation. Taste. Open to release fermentation pressure on lid. Leave on counter as long as you want fermentation to get stronger. Put in fridge when tasty, it stops fermentation. Stays fresh for a week in the fridge. 3 Start fermentation. Keep cabbage immersed under vinegar to prevent mold, use second smaller mason jar lid and ring inside under the wide mouth lid and ring. Close jar and shake vigorously to start fermentation. Taste. Open to release fermentation pressure on lid. Leave on counter as long as you want fermentation to get stronger. Put in fridge when tasty, it stops fermentation. Stays fresh for a week in the fridge. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Refreshing Lemonade California Farm Hot and Sour Silken Egg Tofu Soup Garlic Butter Oysters Long Beans Sambal California Farm Silken Egg Tofu Cordon Blue Refreshing Lemonade California Farm Hot and Sour Silken Egg Tofu Soup Garlic Butter Oysters Long Beans Sambal California Farm Silken Egg Tofu Cordon Blue Standard issue frozen pizza, E! Redux American Sweet Italian Salsiccia The Big W (the big dub) Creamy Mushroom Garlic chicken Kipps coleslaw Cold Angel Hair Pasta with Fiery Gochujang Sauce Rasedaar arvi Idada Besan Poori for Kids Standard issue frozen pizza, E! Redux American Sweet Italian Salsiccia The Big W (the big dub) Creamy Mushroom Garlic chicken Kipps coleslaw Cold Angel Hair Pasta with Fiery Gochujang Sauce Rasedaar arvi Idada Besan Poori for Kids