Fermented curtido is a sauerkraut-like condiment from El Salvador. It is traditionally served with pupusas, however, this delicious condiment is perfect for adding flavor to all sorts of dishes. While curtido can be pickled with vinegar, fermentation is more traditional and just as easy!
Length of fermentation
Typically fermented curtido is served after three days of fermenting when the cabbage is sweet and sparkling. So I recommend stashing your curtido in the fridge after 2 to 3 days to stop the fermentation. It will still be packed full of flavor and probiotics. It just won’t taste as sour.
However, it’s completely fine to leave your curtido to continue fermenting for longer. After a week it will end up tasting more like sauerkraut, while still holding on to that uniquely South American flavor.
I usually make a large batch of curtido. We eat some of it fresh and leave the rest to continue fermenting for several months in our fermentation closet. That way we get to enjoy it both ways!
How to Serve Fermented Curtido
Honestly, a jar of curtido barely lasts more than a month in our fridge. We use it as a condiment for pretty much everything.
Here are a few of our favorite ways of serving curtido:
- Curtido is traditionally served with pupusas, a stuffed corn tortilla.
- Trendy restaurants serve fermented curtido as a taco topping.
- My son likes adding a few forkfuls to a plate of nachos. It offers a surprisingly salsa-like flavor.
- My daughter likes eating curtido with cheese and crackers.
- Serve it with a bean and rice glory bowl.
- After fermenting for a month, curtido will taste like sauerkraut. Perfect for serving on hot dogs!
Curtido is a fermented sauerkraut-like condiment from El Salvador. It is traditionally served with pupusas, but it is delicious on everything from tacos to hot dogs.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 quarts 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Salvadoran
- Diet: Vegan
- Grate or finely chop the cabbage, onion, and carrots. Toss the grated vegetables in a large bowl with the oregano, hot pepper, and salt.
- Pack the mixture into two quart-sized jars (or one 2-quart jar) for fermentation leaving at least 1 inch of headroom (for bubbling.) Use a spoon to really press the vegetables into the jars so that there are no air bubbles.
- If the cabbage hasn’t released enough liquid to completely submerge the vegetables, then leave it for 4-12 hours, and press again. If it still hasn’t released enough liquid, then add a bit of purified water. The goal is to make sure the vegetables are kept under the liquid.
- Place the jar somewhere cool and dark to ferment. The curtido will bubble for the first three days. It is usually eaten fresh, so it will be ready after 3 days. Move the jar(s) to the refrigerator to slow down the fermentation.
- If you want to ferment your curtido for longer than 3 days, it’s important to make sure that the vegetables aren’t exposed to air. Either use Fido jars or a mason jar with a weight to keep the vegetables below the brine.
- Field-grown cabbage naturally has the bacterial cultures needed for fermenting. There’s no need to use a starter with this simple recipe.
- Serving Size: 1/4 cup
- Calories: 21
- Sugar: 2.5g
- Sodium: 496mg
- Fat: 0.1g
- Saturated Fat: 0g
- Carbohydrates: 4.9g
- Fiber: 1.9g
- Protein: 0.9g
- Cholesterol: 0mg
Keywords: sauerkraut, Mexican, Salvadoran, tacos, vegan, gluten free, grain free, dairy free, egg free, keto, paleo, probiotic, spring, summer, fall