📝 About This Recipe
A staple of Salvadoran cuisine, Curtido is a vibrant, tangy, and crunchy slaw that serves as the essential companion to pupusas. Unlike quick-pickled versions, this lacto-fermented recipe develops a complex depth of flavor and gut-healthy probiotics through a natural curing process. With its bright acidity, hint of heat from jalapeños, and the earthy aroma of Mexican oregano, it provides the perfect refreshing contrast to rich, savory dishes.
🥗 Ingredients
The Vegetable Base
- 1 large head Green Cabbage (approximately 2-3 lbs, shredded thin)
- 2 medium Carrots (peeled and grated)
- 1 medium Red Onion (thinly sliced into half-moons)
- 2 pieces Jalapeño Peppers (seeded and julienned; keep seeds for extra heat)
- 3 pieces Scallions (thinly sliced on a bias)
The Brine and Aromatics
- 1.5 tablespoons Sea Salt (non-iodized salt is crucial for fermentation)
- 1 tablespoon Mexican Oregano (dried, crushed between palms to release oils)
- 1 cup Filtered Water (chlorine-free to protect beneficial bacteria)
- 1/4 cup Apple Cider Vinegar (raw and unfiltered for a flavor kick)
- 1/2 teaspoon Red Pepper Flakes (optional, for added warmth)
- 2 pieces Garlic Cloves (smashed and peeled)
👨🍳 Instructions
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1
Begin by removing the outer leaves of the cabbage. Quarter the cabbage and remove the tough inner core, then shred it into thin ribbons using a sharp chef's knife or a mandoline.
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2
Place the shredded cabbage in a very large non-reactive mixing bowl (glass or stainless steel).
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3
Add the grated carrots, sliced red onions, julienned jalapeños, and scallions to the bowl with the cabbage.
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4
Sprinkle the sea salt over the vegetables. Using clean hands, massage the salt into the vegetables for about 5-8 minutes. You will notice the cabbage softening and releasing its natural juices (the 'mother' brine).
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5
Add the crushed Mexican oregano, red pepper flakes, and smashed garlic cloves to the mixture. Toss thoroughly to ensure the spices are evenly distributed.
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6
In a separate small jar, whisk together the filtered water and apple cider vinegar.
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7
Pack the vegetable mixture tightly into a clean half-gallon mason jar. Use a wooden spoon or a fermentation tamper to press the vegetables down firmly as you layer them.
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8
Pour the water and vinegar mixture over the vegetables. The liquid should rise above the level of the packed cabbage. If it doesn't, add a little more filtered water.
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9
Place a fermentation weight or a small clean glass weight on top of the vegetables to keep them completely submerged under the brine. This prevents mold growth.
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10
Seal the jar with a fermentation lid (with an airlock) or a loose-fitting standard lid. If using a standard lid, you must 'burp' the jar once a day to release built-up CO2.
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11
Place the jar in a cool, dark spot in your kitchen (out of direct sunlight) and let it ferment for at least 3 days. Taste it on day 3; it should be pleasantly sour and crunchy.
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12
Once the desired tanginess is achieved, remove the weight, seal the jar tightly, and transfer it to the refrigerator. The cold temperature will slow the fermentation process.
💡 Chef's Tips
Always use non-iodized salt (like sea salt or kosher salt) as iodine can inhibit the growth of the beneficial lactobacillus bacteria. Ensure all your equipment is thoroughly cleaned; however, avoid using antibacterial soap which can leave residues that kill the good bacteria. If you prefer a milder relish, remove all seeds and white membranes from the jalapeños before slicing. For the best texture, slice the cabbage very thin, but keep the carrots coarsely grated so they don't turn into mush. If white film (kahm yeast) appears on the surface, simply skim it off; it is harmless, but keep your vegetables submerged to avoid it.
🍽️ Serving Suggestions
Serve as a generous topping for hot, cheese-filled Pupusas Revueltas. Use it as a zesty, crunchy topping for Grilled Fish Tacos or Shrimp Tostadas. Pair it alongside slow-cooked Carnitas or Roasted Chicken to cut through the richness of the meat. Add a scoop to a grain bowl with quinoa, black beans, and avocado for a probiotic-rich lunch. It makes a fantastic zesty topping for hot dogs or sausages in place of traditional sauerkraut.