📝 About This Recipe
A vibrant cornerstone of Salvadoran cuisine, Curtido is a zesty, lightly fermented cabbage relish that provides the perfect acidic crunch to cut through rich, savory dishes. This recipe balances the earthy sweetness of shredded cabbage and carrots with the pungent kick of Mexican oregano and a slow-building heat from dried chiles. While often served quick-pickled, allowing it to ferment naturally for a few days transforms it into a probiotic powerhouse with a complex, sophisticated tang.
🥗 Ingredients
The Vegetable Base
- 1 large head Green Cabbage (thinly shredded, about 2 lbs)
- 2 large Carrots (peeled and grated)
- 1 medium Red Onion (very thinly sliced into half-moons)
- 3 pieces Scallions (sliced on a bias)
- 1-2 pieces Jalapeño or Serrano Pepper (seeded and julienned for mild heat)
The Brine and Aromatics
- 1 cup Filtered Water (unchlorinated is best for fermentation)
- 1/2 cup Apple Cider Vinegar (raw and unfiltered preferred)
- 1.5 tablespoons Sea Salt (non-iodized to ensure proper fermentation)
- 2 teaspoons Dried Mexican Oregano (crushed between palms to release oils)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired spice level)
- 1 teaspoon Cane Sugar (to balance the acidity)
- 2 cloves Garlic (thinly sliced)
- 1 piece Bay Leaf (dried)
👨🍳 Instructions
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1
Remove any damaged outer leaves from the cabbage. Quarter the head, remove the core, and shred very thinly using a sharp chef's knife or a mandoline for a uniform texture.
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2
Place the shredded cabbage in a large, heat-proof mixing bowl. Bring a kettle of water to a boil and pour it over the cabbage. Let it sit for exactly 60 seconds to soften slightly, then immediately drain in a colander and rinse with cold water to stop the softening process.
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3
Thoroughly squeeze the blanched cabbage with your hands or a clean kitchen towel to remove as much excess moisture as possible. This ensures the brine doesn't become diluted.
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4
Return the cabbage to the dry bowl and add the grated carrots, sliced red onions, scallions, and julienned peppers. Toss well to distribute the colors evenly.
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5
In a separate small bowl or measuring cup, whisk together the filtered water, apple cider vinegar, sea salt, and sugar until the salt and sugar are completely dissolved.
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6
Sprinkle the dried Mexican oregano, red pepper flakes, sliced garlic, and the bay leaf over the vegetable mixture.
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7
Pour the liquid brine over the vegetables. Using clean hands or tongs, massage the brine and spices into the cabbage mixture for about 2 minutes. This helps the flavors penetrate the cell walls of the vegetables.
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8
Pack the mixture tightly into clean glass mason jars. Use a wooden spoon or a fermentation tamper to press the vegetables down firmly until the liquid rises above the top of the cabbage.
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9
Ensure there is at least 1-2 inches of headspace at the top of the jar, as the mixture will expand slightly during fermentation.
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10
Wipe the rim of the jar clean and seal with a lid. Leave the jar on your kitchen counter, away from direct sunlight, for 48 to 72 hours.
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11
Once a day, 'burp' the jar by briefly opening the lid to release any built-up carbon dioxide, then reseal it.
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12
After 2-3 days, taste the Curtido. It should be tangy, crunchy, and slightly effervescent. Once it reaches your preferred level of tang, move it to the refrigerator to slow down the fermentation process.
💡 Chef's Tips
Always use Mexican Oregano if possible; it has citrusy notes that differ significantly from Mediterranean oregano. If you prefer a 'quick' version, increase the vinegar to 1 cup and serve after just 2 hours of chilling, though you will miss the probiotic benefits. Make sure your vegetables stay submerged under the brine to prevent mold; use a fermentation weight if you have one. Use non-iodized salt (like Kosher or Sea Salt) because iodine can inhibit the growth of beneficial bacteria and darken the vegetables. Don't skip the blanching step—it gives the cabbage that signature tender-yet-crisp texture found in authentic Salvadoran pupuserías.
🍽️ Serving Suggestions
Serve a generous heap atop hot, cheese-filled Pupusas Revueltas for the most authentic experience. Use it as a bright, crunchy topping for grilled fish tacos or shrimp tostadas. Pair it with rich, fatty meats like slow-roasted carnitas or brisket to cut through the richness. Serve alongside a bowl of Sopa de Res (Salvadoran Beef Soup) for added texture and acidity. Enjoy it with a cold glass of Horchata or a refreshing Tamarindo juice to balance the spicy kick.