Curtido in festive red and blue bowl
Curtido

Curtido is popular in El Salvador, where it is most often served with pupusas, and is also common in other Latin American countries. It is a simple mixture of shredded cabbage, carrots, onions, garlic and oregano. Seasoned with salt and left to ferment at room temperature for a few days, it transforms into a deliciously healthy probiotic-rich slaw. Use it on pupusas, in tacos, or enjoy as a snack.

Curtido

Curtido in festive red and blue bowl
Prep Time 20 minutes
Resting Time 5 days
Curtido is popular in El Salvador, where it is most often served with pupusas, and is also common in other Latin American countries. It is a simple mixture of shredded cabbage, carrots, onions, garlic and oregano. Seasoned with salt and left to ferment at room temperature for a few days, it transforms into a deliciously healthy probiotic-rich slaw. Use it on pupusas, in tacos, or enjoy as a snack.
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Course Side Dish

Ingredients
 

  • 1 medium savoy cabbage
  • 1 medium white onion
  • 2 medium carrots
  • 4 garlic cloves
  • 1 tablespoon dried oregano
  • 1 tablespoon sea salt or kosher salt

Instructions
 

  • Clean a large, 64-ounce mason or ball jar with a lid.
  • Use a food processor with the shredding attachment to shred half of the cabbage, the onion and the carrots. Place it into a large bowl. Grate the garlic into the bowl using a fine rasp grater, then add the oregano. Thinly slice the remaining cabbage by hand and add it to the bowl.
  • Add the salt and mix with clean hands until all of the ingredients are evenly distributed. Leave it to sit for about 20 minutes. This will allow some of the liquid to begin to be released.
  • Give the mixture a taste, and if it needs a little more salt, add it now. It should not taste overly salty, but should be well seasoned. Spoon the mixture into the clean jar, and press on it to pack it down firmly. When you do so, there should be liquid that rises up and above the cabbage mixture. If this doesn’t happen, wait a little longer, then try again. If it’s still very dry, add a bit of water until the mixture is submerged.
  • Place the lid on the jar and put the jar somewhere out of direct sunlight for 5 days. After five days it will be ready, but should be stored in the refrigerator. It will last for a few weeks refrigerated.

Notes

When fermenting at home, it’s important to use your senses. If the food ever smells “off” or you see visible signs of mold, toss it out.
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