Seed to Culture Curtido
The pickles may be the most popular item in Seed to Culture’s line-up of ferments, but we want to talk about their Curtido because it’s so good. Popular in Central America, said to have originated in El Salvador, Curtido is traditionally made with fermented carrot, onion, oregano and chilli.
It’s hard to find good fresh Curtido in Vancouver and Seed to Culture’s version is becoming increasingly popular among the folks looking for a taste of home – by way of Lillooet.
Jill Miners and Christoph Miles make their Curtido with cabbage, carrots, chile, oregano and a bit of cumin. They use vegetables that they grow on Christoph’s farm in Lillooet, which makes this amazingly smoky, spicy and tangy slaw extra fresh. We highly recommend putting it in a grilled cheese, or any sandwich for that matter, or eat it on its own if you want a kick of spice to wake you up.
- Sustainably Grown
Where to find Seed to Culture
Riley Park Winter Farmers Market (Nat Bailey Stadium)
Hastings Park Winter Market
Stay Wild Natural Health Food Store
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