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Curtido

Course Side Dish
Cuisine American
Keyword cabbage slaw, fermented slaw, pupusa topping, salvadoran recipe
Prep Time 30 minutes
Total Time 30 minutes
A tangy Salvadoran cabbage slaw with onion, carrot, oregano and hot pepper, fermented in jars. Great on pupusas and tacos.

Ingredients

  • 1 medium-sized head of cabbage (purple preferred)
  • 1 medium onion
  • 2 carrots
  • 1 Tbsp oregano (Mexican oregano if you have it)
  • 1 hot pepper or 1 tsp hot pepper flakes
  • 1 Tbsp pickling salt to taste
  • Supplies: two quart jars or one 2-quart jar (or a crock); airlock, Fido jar, or a weight; a spoon

Directions

  • Shred or finely chop the cabbage, onion, and carrots.
  • Toss them in a bowl with the oregano, hot pepper, and salt.
  • Pack the mixture into the jar(s), leaving at least 1 inch headroom, and press down firmly with a spoon to push out air pockets.
  • If the liquid doesn't cover the vegetables, wait 4 to 12 hours and press again; if they are still uncovered, add a little purified water. Keep the vegetables below the liquid.
  • Cover to keep fruit flies out and ferment in a cool, dark spot. It will bubble during the first three days.
  • It is usually eaten fresh and is ready after 3 days. Move it to the refrigerator to slow the fermenting.

Notes

To ferment longer than 3 days, keep the vegetables from air exposure (Fido jar, or mason jar with a weight). No starter needed. Discard if moldy, slimy or off-smelling.