Curtido

Curtido

Curtido is a traditional Salvadoran lightly fermented cabbage relish, most commonly served alongside pupusas. It is crunchy, tangy, and slightly spicy, providing a bright contrast to the rich, savory flavors of stuffed corn cakes. Made with shredded cabbage, carrots, onions, and sometimes peppers, curtido is very similar in concept to sauerkraut or kimchi.

The fermentation process not only develops its signature tangy flavor but also makes it a great source of probiotics, which are beneficial for gut health. While traditional curtido is fermented for several days, it can also be made as a quick, fresh version without fermentation. This version will have a similar crisp texture and flavor but will only keep for a few days in the fridge.

Whether fermented or fresh, curtido adds a refreshing, slightly spicy note to many Central American dishes, making it the perfect complement to pupusas, tacos, grilled meats, or sandwiches. Its bright flavor and health benefits make it a versatile and essential component of Salvadoran cuisine.

Curtido

Recipe by Julien Vilder

Course: Salad, Side DishCuisine: Latin American, Salvadoran

Servings

6

Prep time

30

minutes

Cooking time

0

minutes

Calories

71

kcal

Resting time

12

hours 

Total time

12

hours 

30

minutes

Salvadoran Pickled Cabbage

Ingredients

• 1 white cabbage

• 4 carrots

• 1 white onion

• 1 jalapeño

• 1 cup warm water

• 1/2 cup white vinegar

• 1/4 cup lime juice

• 1 tsp Mexican oregano

• 1 tbs sugar

• 3 tbs coarse sea salt

• 1 tsp fine sea salt

• 1 tsp black pepper

Directions

• Shred cabbage and carrots, finely slice the onion and jalapeño.
• In a large bowl, combine the sliced and shredded veggies with 3 tbs of coarse salt. Massage the salt into the vegetables and let them lit for 5 minutes. Add the warm water and let the vegetables sit another 5 minutes.
• Once the vegetables are softer, drain and squeeze out all the excess water out nd set them in another bowl.
• Mix fine sea salt, black pepper, oregano, sugar, lime juice and vinegar.
• Pour the seasoning mix over the vegetable and massage them making sure thy are all properly seasoned. Then pack into a jar pouring the remaining seasoning and juice on the top before long the lid.
• Let it sit at room temperature for 12-24 hours and then store in the fridge.
• The Curtido will keep for up to 3 weeks in the fridge.
• Serve with Pupusas or any other Central American meal.

Nutrition Facts

• Calories: 71kcal