Curtido
- Total Time
- 20 minutes to prepare, 3 days to age
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Enough to accompany 12 pupusas
- 1pound cabbage, finely shredded (green or red or both)
- 2½cups water
- ½of a medium onion, thinly sliced
- ½cup white vinegar
- 2tablespoons kosher salt
- ½ to 1teaspoon dried oregano, crumbled
- Black pepper, to taste
- Ground cumin, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
15 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine all ingredients in a large, clean bowl. Using clean tongs or hands, gently crush the vegetables in the brine.
- Step 2
Place a clean plate on top of the vegetables, and weigh it down to fully submerge them under the brine. Let sit at room temperature for at least 3 days, or longer to your taste; the flavor will deepen and mellow over time. When it’s to your liking, transfer to clean jars, making sure brine covers the vegetables, and store in the refrigerator. Can keep for weeks.
Private Notes
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Cooking Notes
J Figueroa Russell
I would omit the cumin and instead add oregano for flavor. To add more more flavor consider using apple cider vinegar or pineapple vinegar (which what is traditionally used in El Salvador). Also don't forget to add the shredded carrots and some sort of hot pepper.
Eric Henry
If you are multiplying this recipe, the quantity of water will be far too high. Make sure to salt the water, not the cabbage, or you will end up with overly salty brine.
I salted 5 pounds of cabbage with the called for 10 tablespoons. Then I realized that 4 cups of water would fully cover the cabbage. I am now finding a big enough vessel to hold the additional water and cabbage just so I can get the appropriate salinity level. Then I'll pour off 8 cups of brine.
Vivian
I add a bay leaf, thyme and black pepper corns.
The curtido is delicious with the pupusas or on its own.
MommaT
You need to be careful about reducing the salt - in dishes like this it used for flavor but also to balance the fermentation that occurs.
boognish
Why not make it without the vinegar so you can ferment it and get some good probiotics?
Megan
Added shredded carrots, additional oregano, and used half white vinegar/half apple cider
crlnwill
Just had this with my corned beef tacos. It was unbelievable. Then I had another taco with just avocado, serrano/tomatillo hot sauce and curtido. Still unbelievable. This is going to become a staple in my home.
Niko L
also shred 1-2 carrots replace cumin w oregano add jalapeno to bottom of jars pack mixture in jars making sure mixture is covered by brine. use water filled bags to weigh down the mixture if necessary
Pandoraly
This is delicious on all fatty meat sandwiches! I've put it on pulled port and grilled flank steak sandwiches to great party acclaim.
Maggie
Mine took 4 days in rather cold weather to achieve good tang. But we enjoyed it as a nice slaw on day 3. Really good on cheesy toast with a little hot sauce.
wlmmlrjr
I Add: Red chili flakes, chopped fresh red or jalapeño pepper to taste. Teaspoon of lemon or lime zest Bay leaf 1 clove minced garlic I scale to a full head of cabbage ( usually about 3 lbs.) and ferment for a week or more and test to see if it needs longer.
Sam
Doesn't the 1/2 cup of vinegar prevent fermentation? I've never made curtido using vinegar. I can imagine it would taste good -- like a vinegary cole slaw -- but I always thought of curtido as a fermented cabbage thing, like kimchi or sauerkraut.
Andrew
What's the difference between this and Korean kim-chee (sp)?
erin
Tried tonight, and we quickly realized not all masa is equal. We only had bob’s red mill and it is a course milled masa so it’s texture was off. If anyone has a specific brand that I can hunt down let me know. But we will keep trying because, yum!
Niko L
also shred 1-2 carrots replace cumin w oregano add jalapeno to bottom of jars pack mixture in jars making sure mixture is covered by brine. use water filled bags to weigh down the mixture if necessary
Megan
Added shredded carrots, additional oregano, and used half white vinegar/half apple cider
Rad Rad
Made this last night and didn’t have a plate that was the right size for my mixing bowl to weigh down the cabbage. I ended up transferring the mixture to a large mason jar. Does it matter if bits of cabbage float to the surface? Do I need to worry about mould developing?
Ali
Fantastic as written. I've also made it with two carrots shredded in, making it a great accompaniment for pupusas.
Staple-worthy
So simple, and so good. I made some a month (or more?) ago, and it was still delicious last night. Have a recipe for an Indian inflected side dish of sautéed cabbage with cumin and mustard seed, and will make a smaller quantity with some of the extra cabbage.
liz
Fabulous exactly as written. One red cabbage. Maybe don’t need quite so much water. Love this !
Leslie
Use less clutter min next time. 1 t is way too much ch. 1/4-1/2 should be fine. Try fermenting for three days
boognish
Why not make it without the vinegar so you can ferment it and get some good probiotics?
Deborah
Since not all kosher salts are alike, could you provide the weight equivalent?
J Figueroa Russell
I would omit the cumin and instead add oregano for flavor. To add more more flavor consider using apple cider vinegar or pineapple vinegar (which what is traditionally used in El Salvador). Also don't forget to add the shredded carrots and some sort of hot pepper.
crlnwill
Just had this with my corned beef tacos. It was unbelievable. Then I had another taco with just avocado, serrano/tomatillo hot sauce and curtido. Still unbelievable. This is going to become a staple in my home.
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