Curtido is a Central American form of lightly fermented cabbage that is commonly served as a condiment in various dishes including pupusas. It is similar to sauerkraut or tart cole slaw or even kimchi. I like that it’s super easy to make where you pretty much just mix some shredded cabbage, carrots and onions along with vinegar, water, salt and oregano and let it sit for a few days before enjoy as a side or as a condiment/relish on whatever you wish!
Curtido goes great on El Salvadoran pupusas!
A lightly fermented cabbage relish with carrots and onions that is common in Central American countries.
- 4 cups cabbage, shredded
- 1 cup carrot, shredded
- 1 cup onion, thinly sliced
- 1/2 cup vinegar (white or cider)
- 1/2 cup water, warm
- 1 teaspoon oregano
- 1 teaspoon salt
- Mix everything well, place in a jar, seal and let sit at room temperature for 24 hours before transferring to the fridge.
Option: Add 1/2 teaspoon sugar for a bit of sweetness.
Option: Add 1 jalapeno (thinly sliced) or chili pepper flakes to taste for a bit of heat.