Salvadoran Curtido (Fermented Cabbage Relish)
Categories: Vegetarian | International | El Salvador
Curtido is a Salvadoran condiment made of cabbage, onion, carrot, pepper, and oregano. It’s lightly fermented, salty, a bit tangy, and perfect for liberally topping tacos, bowls, and pupusas (a traditional Salvadoran stuffed masa pancake).
Ingredients:
- 1/2 head cabbage, shredded
- 2 carrots, shredded
- 1/2 white onion, sliced in half moons
- 2 serrano or jalapeño peppers, diced or sliced
- 2 tsp dried oregano (preferably Mexican)
- 5 tsp coarse kosher salt
Preparation:
- Mix the cabbage, carrots, onion, peppers, oregano, and salt in a large mixing bowl.
- Let rest for 30 minutes to begin releasing moisture.
- Sanitize a quart-size (4 cup) mason jar, including the lid, with boiling hot water.
- Be careful not to burn yourself.
- Pack the shredded vegetables into the mason jar, pressing down to tightly pack and release water.
- If the vegetables aren't covered with water, add a little bit of distilled water so they are covered.
- Optional: add a sanitized glass weight to keep the vegetables submerged.
- Put a lid over the jar but do not screw it on to tightly seal, as gas will build up pressure in the jars if it can't be released.
- Alternatively, use a specialty fermentation lid.
- Leave the jars out at room temperature for a minimum of 24 hours and up to 5 days.
- Taste after the first 24 hours and let continue to ferment until you reach your desired level of tanginess.
- Typically, 48-96 hours is ideal.
- Once fermented to taste, screw the lids on and place them in the fridge.
- It will stay good for at least 1 month.
Notes:
After 24 hours if you need to eat it but it isn't very sour, add lime juice or vinegar to taste and possibly dilute the saltiness (which dissipates as it ferments) with distilled water.
