curtido

Curtido - A cultured Salvadoran Slaw with cabbage, carrots, onion and oregano. Simple to make, full of healthy probiotics! Use on Tacos, <a href="https://www.feastingathome.com/how-to-make-pupusas/"><strong>Pupusas</strong></a>, quesadillas or enchiladas as a delicious healthy condiment!

Curtido Recipe -Salvadoran Cultured Slaw

green cabbage (about 2 lbs)

onion

carrot shreds, optional

oregano, dried (1/4 c chopped fresh)

½ tablespoons fine sea salt

jalapeno,

Take off a few outer leaves of the cabbage and set aside.  Finely shred or chop cabbage with a mandolin, food processor (with slicing disc) or sharp knife.

Thinly slice onion in half rings.  Shred carrots with a grater or using a veggie peeler to create long flat strips.

In a large bowl, place half of all the ingredients except for jalapeno.  Layer on the remaining half of the ingredients.  Let sit for about 10 -20 minutes allowing the veggies and salt to merge and extract the natural juices.  Use a pounder, large pestle, or your hands to macerate the mixture.

Distribute jalapeno rings in the bottom of the jars (or chili flakes, if using) and then fill up the jars with the cabbage mixture packing tightly, pressing down with the pounder, leaving a 1 or 2 inch space at the top.  It should be juicy.

It is important that the cabbage is completed covered with the liquid. You can add a little brine (salted filtered water) if the cabbage seems dry.   (brine= 1 teaspoon sea salt per cup of water) Packing in a cabbage leaf on top of the mixture can help keep the mixture submerge.  Alternatively, you can use a fermentation weight or tuck in a sandwich-sized zip lock bag on the top, fill with water and zip close.  This creates a good weight and barrier. 

Cover the top with cheesecloth or loose lid.

Leave on the counter at room temperature for 3-5 days, checking daily to make sure cabbage is still under liquid, packing down again if need be.  You will start to see tiny bubbles rising up from the bottom this means the culturing is happening.  Culturing happens faster in warmer weather.

Refrigerate, keeping the curtido submerged under the brine. It will continue to develop flavor and complexity over time. Curtido will keep for many many months, as long as it is submerged under the brine.

I’m so happy with the way this tastes!  And so versatile!  It adds the perfect zip to simple dishes. 
I find myself craving it and you may catch me eating it straight out of the jar...
Thank you!

Thanks for the nice recipe post Sylvia, fermentation has always been my favorite thing to do in the kitchen and it's great to try something new!
It's been so long since I've seen you and Tonia, I hope you are doing well :)

Hi, thank you for the recipe! A couple of questions: If it’s too salty, what do you recommend doing to offset that? 

I put my curtido in the fridge after three days, but now the brine has absorbed and the veggie mix isn’t fully covered. Should I add filtered water to cover them? If not, what do you recommend? :)

My family is from El Salvador. We say we are Salvadorean/Salvadorian. Non of my friends with motherland ties pronounce it Salvadoran. Seems to be an American way to pronounce it. 
Just an FYI.

This is so delicious and has become my family's addiction.  I make it and distribute it to my sons and their wives and we eat it with everything.  My only question: Why is the lid left loose?  Does it matter if it is tightened?  I notice if I don't leave much space at the top of the jar liquid eventually oozes out.  Thanks again for a great recipe.

Surprisingly simple to make . I let mine ferment 7 days . It turns out crispy and delicious. I usually make it with crushed red pepper , but the batch I made tonight was made with jalapenos. I'm anxious to try it...... but, I have too wait 7 days !

https://content.jwplatform.com/videos/ZX5LeJAV.mp4

Curtido – A cultured Salvadorian Slaw  (similar to kraut) with cabbage, carrots, onion and oregano. Simple to make and FULL of healthy probiotics – use curtido on tacos, pupusas, quesadillas, burgers or enchiladas as a delicious healthy side!  

How to make Curtido!

The easiest pickled red onion recipe ever! Good for everyone of your favorite tacos!

Pickled Red Onions- Curtido

red onion (sliced thin)

habanero, serrano or jalapeno, thinly sliced

tsp crushed Mexican oregano

lime

white vinegar

Salt

Combine all of the ingredients in the order listed. Toss well to combine. Cover and let sit for 1 hour, stirring now and then.

Transfer to glass jars and chill until ready to serve.

Recipe for curtido de cebolla y tomate,  a Latin style lime pickled red onion and tomato salad or lime marinated onion tomato salsa

Onion and tomato curtido salsa/salad {Curtido de cebolla y tomate}

red onions

limes

oil (light olive oil

tomatoes

cilantro

salt + more to adjust taste

Slice the red onions very thinly using a sharp knife or a mandoline slicer.

Sprinkle the sliced onions with 1 tablespoon salt and rub the salt into the onions.

Cover the onions with cold water and rinse well until the salt is removed. If the onions are very strong then you can let them rest in the water for 5-10 minutes.

Drain the onions and place them in a bowl.

Add the lime juice and a sprinkle of salt, let rest until the onions start to turn pinkish, about 5-10 minutes.

The tomatoes can be sliced thinly or diced. Add the tomatoes to the onion curtido mix.

Add the oil and the chopped cilantro. Mix well, taste and add additional salt to taste if needed.

Pupusas are stuffed tortillas made with corn masa, cheese and beans served with curtido. They’re easy to customize with any filling you wish.

Pupusas

flour

salt

water

vegetable or canola oil (plus more for your hands)

olive oil spray spray

olive oil

poblano pepper

garlic

black beans

mozzarella cheese (or dairy-free cheese

green cabbage

carrots

jalapeno

oregano

avocado (sliced thin (from 1 medium haas avocado))

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

avocado

Rinse cabbage in a mesh strainer then slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, and dry.

Add cabbage to a large bowl with the carrots, jalapeno, 2 tablespoons jalapeno brine, vinegar, oregano, and salt and toss well to combine.

Set aside in the fridge until ready to eat.

Curtido:

For the dough: In a large bowl, combine flour and salt.  Whisk to combine. Add the water and oil and mix with a spatula until combined and dough forms. Cover with a damp towel while you make the filling.

For the bean filling: Heat a medium skillet over medium heat. Add the oil, when hot add the poblano pepper, onion, cilantro and garlic and cook until soft, 2 to 3 minutes.

Add the beans and season with salt, cook over medium heat stirring until all the liquid has evaporated and beans have thickened, 2 to 3 minutes.

Transfer to a medium bowl and let it cool 5 minutes. Once cool add the mozzarella cheese.

To make pupusas: Knead dough in the bowl for 20 seconds with the spatula. Turn the dough out onto a lightly floured surface, form into a slightly flattened dough ball. If dough seems dry and cracks, add a little more water, 1 tablespoon at a time.

Cut dough into 8 equal pieces. Covering with a damp towel.

Place a small bowl with 3/4 cups water and 1/2 teaspoon oil, this will help you work the dough and prevent it from sticking. With slightly damp hands, working one at a time roll each piece into a ball then flatten into a 1/4 inch disk using your fingers pressed onto your palm of your hand.

Scoop 3 level tablespoons of the filling into the middle of the disc.  Bring all the edges to the center to cover the filling completely. Dampen your hands once again and start flattening to form a 5 to 5-1/2 inch disc, careful not to squish out the filling.

Repeat with remaining dough and filling. Discard the water with oil.

When ready to cook, heat a large skillet over medium-low heat and spray with oil.  Cook 7 to 10 minutes turning halfway, or until browned and crisp on the outside.  To keep cooked pupusas warm, place them on a sheet pan in a 200 degree F oven while you make the rest.

Serve the pupusas with sliced avocado and curtido on top.

Pupusas:

Curtido is an authentic Salvadoran cabbage slaw or relish made with finely shredded cabbage, red onion, carrot, spices, and vinegar. 

Curtido

cabbage (, finely shredded)

red onion (, very thinly sliced)

carrots (, finely shredded)

jalapeño pepper (, sliced (optional))

oregano leaves

salt (,

white vinegar apple cider vinegar))

Bring 4 cups of water to a boil.&nbsp;

Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as&nbsp;possible.

Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to&nbsp;combine. I like to put it all in a bowl with a lid and shake it.

Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if&nbsp;you’d like.&nbsp;

Store curtido in a covered container or mason jar for up to 1 week in the fridge.

https://content.jwplatform.com/videos/uFIuWTQa.mp4

Curtido is a Salvadoran cabbage slaw or relish made with finely shredded cabbage, red onion, carrot, oregano, and vinegar.  This is a must-try, authentic Salvadorian recipe.

Curtido - A cultured Salvadoran Slaw with cabbage, carrots, onion and oregano. Simple to make, full of healthy probiotics! Use on Tacos, Pupusas, quesadillas or enchiladas as a delicious healthy condiment!

Take off a few outer leaves of the cabbage and set them aside.  Finely shred or chop cabbage with a mandolin, food processor (with slicing disc) or sharp knife.

Thinly slice the onion in half rings.  Shred carrots with a grater or using a veggie peeler to create long flat strips.

In a large bowl, place the ingredients ( veggies, herbs, onions, and salt)-all except the jalapeno and mix well. Let sit for about 10 -20 minutes allowing the veggies and salt to merge and extract the natural juices.  Use a pounder, large pestle, or your hands to macerate the mixture.

Distribute jalapeno rings in the bottom of the jars (or chili flakes, if using) and then fill up the jars with the cabbage mixture packing tightly, pressing down with the pounder, leaving a 1 or 2-inch space at the top.  It should be juicy.

It is important that the cabbage is completed covered with the liquid. You can add a little brine (salted filtered water) if the cabbage seems dry.   (Brine= 1 teaspoon sea salt per cup of water) Packing in a cabbage leaf on top of the mixture can help keep the mixture submerged.  Alternatively, you can use a fermentation weight or tuck in a sandwich-sized zip lock bag on the top ( fill with water and zip close).  This creates a good weight and barrier.  Cover the top with a cheesecloth or a loose lid.

Haven't tried it, but it looks easy and healthy

I don’t understand putting half the ingredients in a bowl and then putting the other half of the ingredients in the bowl. That amounts to putting all the ingredients (except the jalapeño) in the bowl. Why specify doing it 1/2 at a time? I don’t get it. 

You could have written, “Put all ingredients except jalapeño in a bowl."

Love fermented and/or pickled curtido. I use Mexican oregano in both versions, with fresh lime juice in the ferment, and apple cider vinegar in the pickle. No additional water in either of mine. Just the liquid extracted from the veggies by the salt. Both are delicious, and I use them as a condiment on lots of different foods.

I've made sauerkraut for many years, but now this is interesting using oregano.  I just finished making and so waiting for the finished result.
Thank you for this recipe.

Curtido – A cultured Salvadorian Slaw  (similar to kraut) with cabbage, carrots, onion and oregano. Simple to make and FULL of healthy probiotics – use curtido on tacos, pupusas, quesadillas, burgers or enchiladas as a delicious healthy side!  

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Top 6 curtido recipes from across the web

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The most viewed curtido recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine