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Curtido

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Cabbage and horseradish match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 481 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Ingredients

Directions

  1. Quickly swirl the cabbage in a pot of boiling water, then drain.

  2. Combine all the ingredients in a glass or plastic container, and mix with a wooden spoon (never metal).

  3. Put the container in the refrigerator, and let it rest for a week so that the ingredients pickle .

Recipe from the Wikibooks Cookbook.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cabbage + horseradishtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together481 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + oreganotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together535 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Carrot + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cabbage + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,080 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + oreganotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,449 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the green beans

The recipe marks green beans as optional. How well each one fits the dish's main ingredients (cabbage, onion, carrot, horseradish, pepper, oregano, vinegar):

  1. Mustardbetter flavor fit
  2. Capsicumbetter flavor fit
  3. Broccolibetter flavor fit
  4. Green beansthe original

Fit is the average pairing score against cabbage, onion, carrot, horseradish, pepper, oregano, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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