what is 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!

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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Curtido Recipe -Salvadoran Cultured...

Curtido Recipe -Salvadoran Cultured...

Top 2 what is curtido recipes from across the web

The most viewed what is curtido recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Curtido Recipe -Salvadoran Cultured...

Curtido Recipe -Salvadoran Cultured...

The most viewed what is curtido recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine