Curtido is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart coleslaw.
INGREDIENTS
- 1 lb cabbage thinly sliced or shredded (454 g)
- 2 medium carrots shredded (113 g)
- 1/2 of a red onion thinly sliced (92 g)
- 2 tsp (2 g) Mexican oregano
- 1 Tbsp (12 g) salt
- 2/3 cup (157 mL) distilled white vinegar
- 2 cups (473 mL) water
Do Ahead: Curtido can be made 1 week ahead. Chill after you have added the oil and seasoned.
Here is a bit more involved variation that comes with some kick.
INGREDIENTS
- ½ large head of green cabbage, thinly sliced
- 3 medium carrots, grated on the large holes of a box grater
- ½ large white onion, thinly sliced
- 2 serrano chiles, thinly sliced
- 1 garlic clove, finely grated
- 2 teaspoons dried oregano, preferably Mexican
- 5 tsp. Diamond Crystal or 3 tsp. Morton kosher salt, plus more
- ¼ cup extra-virgin olive oil
- Apple cider vinegar (for serving)
DIRECTIONS
- Toss cabbage, carrots, onion, chiles, garlic, oregano, and 5 tsp. Diamond Crystal or 3 tsp. Morton kosher salt in a large bowl to combine. Let sit 30 minutes for cabbage to wilt. Transfer to an airtight container (such as a 2-qt. glass jar) and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Tightly cover curtido and let sit at room temperature, tasting daily, until flavor is to your liking, at least 1 day and up to 5 days.
- Just before serving, drizzle oil into curtido and toss to combine. Taste and season with vinegar and more salt if needed. (If serving after 48 hours or longer, curtido will be tangy and may not need vinegar.)
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