Fermented curtido is a sauerkraut-like relish from El Salvador. It is traditionally served with pupusas, however, this delicious condiment is perfect for all sorts of meals. See the section below for more serving suggestions.
While curtido can be pickled with vinegar for a faster recipe, fermentation is more traditional and well worth the effort.
How to Serve Fermented Curtido
Curtido tastes like a slightly more spicy and flavourful sauerkraut. It is traditionally served fresh, after only 3 to 5 days of fermentation, which makes it more sweet than sour.
However, I usually make a large batch, which will last for a few months in a dark cupboard or the fridge. Over time it becomes more like sauerkraut, while still holding on to that uniquely South American flavour.
Here are a few of our favourite ways to serve fermented curtido:
- Curtido is traditionally served with pupusas.
- Trendy restaurants serve fermented curtido as a taco topping.
- My son likes adding a few forkfuls to a plate of nachos.
- My daughter likes eating curtido with cheese and crackers.
- Serve it with a bean and rice glory bowl.
- After fermenting for a month, serve curtido like sauerkraut. Perfect with 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: Vegetarian
- 1 medium-sized head of cabbage (I like purple)
- 1 medium onion
- 2 carrots
- 1 tbsp oregano (Mexican if you have it)
- 1 hot pepper or 1 tsp hot pepper flakes (optional)
- 1–2 tsp pickling salt, to taste
- Grate or finely chop the cabbage, onion and carrots.
- Toss the grated vegetables in a bowl with the oregano, hot pepper and salt.
- Pack the mixture into a jar for fermentation leaving at least 2″ of headroom (for bubbling.) Use a spoon to really press all the cabbage 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 there still isn’t enough liquid, then add a bit of purified water. The goal is to make sure the cabbage is kept away from air.
- 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 5 days.
- After 5 days, store the curtido in the refrigerator to slow down the fermentation.
- To make sure that your fermenting vegetables aren’t exposed to air, use either fido jars or a mason jar with an airlock. Alternatively, use a crock or a mason jar with a weight to keep the vegetables below the brine.
- If this is your first time fermenting, I recommend reading about the basic rules for fermenting vegetables.
Keywords: sauerkraut, Mexican, tacos, vegan, gluten free, grain free, dairy free, egg free, keto, paleo, probiotic, spring, summer, fall