Get ready to tantalize your taste buds with the most addictive fermented slaw you've never heard of! Curtido isn't just a side dish – it's a flavor explosion that will transport you straight to the vibrant streets of El Salvador. This probiotic-packed, zesty condiment is about to become your new secret weapon in the kitchen, turning ordinary meals into extraordinary culinary experiences that will have your friends and family begging for your recipe.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Salvadoran
Serves: 4 servings
Ingredients
- 1 small head green cabbage, shredded
- 2 large carrots, grated
- 1 small red onion, thinly sliced
- 1 cup water
- 1/2 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon oregano
- 1 jalapeño, sliced (optional)
Instructions
- Prepare the vegetables by thoroughly washing the green cabbage, carrots, and red onion.
- Finely shred the green cabbage using a sharp knife or mandoline slicer, creating thin, uniform strips.
- Grate the carrots using a box grater or food processor, creating thin, long shreds.
- Thinly slice the red onion into half-moon or ring shapes, ensuring delicate and consistent cuts.
- If using jalapeño, remove seeds and slice thinly for optional heat and additional flavor.
- In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red onion, and jalapeño (if using).
- In a separate bowl, create the pickling liquid by mixing water, white vinegar, salt, and dried oregano until salt is completely dissolved.
- Pour the pickling liquid over the vegetable mixture, ensuring all ingredients are well coated.
- Using clean hands, massage the liquid into the vegetables to help break down the cabbage and distribute flavors.
- Transfer the mixture to a clean glass jar or container, pressing down to remove air pockets.
- Cover the container and let it ferment at room temperature for 24-48 hours to develop tangy, probiotic-rich flavors.
- After fermentation, refrigerate the curtido, which will keep for up to 2 weeks.
- Serve chilled as a side dish, condiment, or topping for pupusas, tacos, or grilled meats.
Tips
- Use the freshest vegetables possible for the best flavor and crunch. Organic produce works wonderfully for this recipe.
- When shredding cabbage, aim for uniform, thin strips to ensure even fermentation and texture.
- Don't skip the massaging step! Working the salt and vinegar into the vegetables helps break down the fibers and enhances flavor absorption.
- For a milder version, remove the seeds from the jalapeño or omit it entirely.
- Use a clean, wide-mouth glass jar for fermentation to allow proper air circulation.
- The longer you ferment, the tangier and more probiotic-rich your curtido becomes. Taste it daily to find your perfect flavor profile.
- Always use clean utensils when handling the curtido to prevent unwanted bacterial growth.
- If you're new to fermentation, consider using a fermentation weight to keep vegetables submerged in the liquid.
- Experiment with additional spices like cumin or red pepper flakes to customize your curtido's flavor.
Nutrition Facts
Calories: 30kcal
Carbohydrates: 7g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
