Curtido is a fermented sauerkraut like condiment from El Salvador. It is traditionally served with pupusas; however, I’ve also seen fermented curtido served on tacos at trendy Mexican restaurants.
Fermented Curtido
Curtido is a fermented sauerkraut like condiment from El Salvador. It is traditionally served with papusas, but it is delicious on everything from tacos to barbecued hotdogs.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 quarts 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Salvadoran
Scale
Ingredients
- 1 medium-sized head of cabbage
- 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
Instructions
- Grate or finely chop the cabbage, onion and carrots.
- Toss the grated vegetables in a bowl with oregano, hot pepper and salt.
- Pack the mixture into a jar for fermentation leaving at least 2″ of head room (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.
Notes
- 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.
with an 
. Alternatively, use a crock or a mason jar with a weight
to keep the vegetables below the brine.Keywords: sauerkraut, Mexican, tacos, vegan, gluten free, grain free, dairy free, egg free, keto, paleo, probiotic, spring, summer, fall
The curtido is an awesome recipe; goto for taco condiment to make Mexi night extra special. It has a great sourness that really complements refried beans and cheese. Thank you thank you!
★★★★★
Hi, fellow fermenters. I had to wait till I was in my mid-60s to discover that these lacto-pickles are irresistible and so good for me! This hybrid is delicious, kinda like sauerkraut meets kimchi. I actually included the same Korean chilli flakes I use for kimchi, but these pickles allow so much personal experimenting. I like to achieve a real sharp tang, 10 to 14 days of fermenting activity at least. Of course, the cabbage can be red, white, green or any mix thereof. I’ve used oregano in mine, but will try some other herbs I grow too. I live alone and use whatever small jars I have around. I find “preppers” make everything in huge jars, but I find I can make lacto-pickles in really small amounts perfectly successfully in “any old jar”. If I can’t recycle something, I try to re-purpose it!
★★★★★
Sounds yummy!
I am Salvadorian and always made it with the short cut of vinegar. After making and tasting this fermented curtido, I will never go back to the easy way. The taste is excellent and the benefits of fermenting outway taking the easy way with just vinegar
★★★★★
Thank you for such a wonderful compliment! Glad you enjoy it.