Name: Curtido- Spicy Fermented Slaw
Prep time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 1 small/medium head or 1/2 large head cabbage, finely shredded; 1 small/medium onion, sliced into thin half-moons; 2 medium carrots, peeled and finely shredded; 1 medium jalapeno, sliced or diced; 4 cloves garlic, diced; 1 tbsp dry or 3 tbsp fresh oregano, finely chopped; 1 1/2 tbsp sea salt; filtered water

Curtido (Salvadoran Cabbage Relish) is a spicy, fermented slaw traditionally served with pupusas. I love it as a taco topping! You can also include it in enchiladas, sandwiches, on top of soups or as a substitute for saurkraut or cole slaw.

What is Curtido?

This a cabbage slaw or relish that hails from El Salvador. It is made with cabbage, carrots, onions, jalapenos, garlic & oregano. Fermenting provides a probiotic boost and blends the flavors for a result that tastes delicious. The recipe can easily be tweaked to your taste. Leave out the jalapenos if you prefer it less spicy, or add more for an extra kick. Add extra onions or garlic for a more robust taste. Adjust the ferment time to your desired level of tanginess.

Ingredients

cabbage
onion
carrot
jalapeno
garlic
oregano
sea salt
filtered water

Equipment

Sanitized quart jar
Fermenting lid (aka pickle pipe), or loose-fitting lid
Fermenting weight (aka pickle pebble)- optional
Cabbage tamper– optional

How to make curtido

Combine ingredients (except water) in a bowl. Mix with your (clean) hands and allow to sit for at least 30 minutes.
Pack tightly into a sanitized quart jar.
Fill with filtered water, ensuring all ingredients are submerged.
Cover with fermenting lid and ferment for 1-5 days.
Refrigerate for up to a month.

Recipe

Yield: 1 quart

Curtido- Spicy Fermented Slaw

Curtido is a spicy Salvadoran cabbage slaw or relish made with finely shredded cabbage, onion, carrot, garlic & oregano.

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

1 small/medium head or 1/2 large head cabbage, finely shredded
1 small/medium onion, sliced into thin half-moons
2 medium carrots, peeled and finely shredded
1 medium jalapeno, sliced or diced
4 cloves garlic, diced
1 tbsp dry or 3 tbsp fresh oregano, finely chopped
1 1/2 tbsp sea salt
filtered water

Instructions

1. Prepare ingredients, as listed. If possible, keep an outer layer of the onion for later use.

2. Combine all ingredients except water in a bowl and mix with clean hands until well combined. Allow to sit for at least 30 minutes.

3. Pack tightly into a sanitized quart jar, To pack the jars you can use a cabbage tamper, the clean handle of a wooden spoon, or clean hands.

4. Fill the jar with filtered water, ensuring all ingredients are submerged. You can use an outer layer of onion and/or a fermenting weight to ensure this.

5. Cover with a fermenting lid or loose-fitting lid.

6. Leave at room temperature for 1-5 days, checking daily for desired taste. (Curtido will become tangier as it ferments.)

Finished curtido can be stored in the refrigerator for up to one month.