Curtido recipe is so easy to prepare yet so flavorful. Recently, I asked a friend what was one of her favorite dishes that her mother-in-law makes. She told me she loved Pyupusa, an El Salvadoran flatbread served with Curtido and salsa. I remembered seeing pupusa but was unable to eat them because they were stuffed with cheese. I decided to prepare my own vegan version.
I was so excited to prepare Curtido, from the recipes I saw online, they mostly used vinegar as the acid but I decided to use lime juice instead. The recipe is basically a version of pickled cabbage and it’s amazing how different countries have their own version of fermenting cabbage.
For instance, Kimchee is another version and so is sauerkraut. I’m a huge lover of cabbage so this recipe, please check out Jamaican Steamed Cabbage, Cabbage Curry, Roasted Cabbage Steak, 20 Amazing Vegan Cabbage Recipes.
What Is Curtido?
Curtido is a fermented Salvadoran cabbage slaw. relish or pickled cabbage, made from cabbage, carrots, onion, an accompaniment dish for Pupusa, El Salvador’s national dish.
My recipe is unfermented but you can ferment yours with brine by leaving the jar on the counter in a cool dry place for 48 hours, as the cabbage slaw sits the better it gets. Curtido can be made ahead and store in the refrigerator.
Curtido is also delicious served in sandwiches, burgers, tacos, wraps.
Curtido Ingredients
- Cabbage
- Carrot
- Onion
- Lime
- Lime Zest
- Dried Oregano
- Salt
How To Make Curtido?
- Cut cabbage in half, store one half of the cabbage in the refrigerator. Using a sharp knife, thinly shred cabbage, place in a large bowl.
- Shred carrots and add to the cabbage, slice the onion and jalapeno in thin slices and add to the cabbage and carrots.
- Combine lime juice, lime zest, oregano and salt in a bowl, mix well.
- Pour lime mixture over cabbage slaw and massage with hands. Cover and allow cabbage to release its liquid for about 2 hours. Massage every 30 minutes.
- After the 2 hours, transfer Curtido including the liquid that was released to a clean glass jar. Make sure that the cabbage slaw is completely submerged. You can make a mixture of 1/2 teaspoon of salt and 1/2 cup water (brine) for extra liquid.
- Eat immediately or place a jar in the refrigerator for up to 2 weeks.
Recipe adapted from Bon Appetit
Other Delicious Condiments To Make
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisine: Salvadoran
Nutrition
(Per serving)- Energy: 26 kcal / 109 kJ
- Carbs: 6 g
Cook Time
- Preparation: 10 min
- Ready in: 10 min
- For: 8 Servings
Ingredients
Instructions
- Cut cabbage in half, store one half of the cabbage in the refrigerator. Using a sharp knife, thinly shred cabbage, place in a colander and rinse, drain cabbage and transfer to a large bowl.
- Shred carrots and add to the cabbage, slice the onion and jalapeno in thin slices and add to the cabbage and carrots.
- Combine lime juice, lime zest, sugar, oregano and salt in a bowl, mix well.
- Pour lime mixture over cabbage slaw and massage with hands. Cover and allow cabbage to release its liquid for about 2 hours. Massage every 30 minutes.
- After the 2 hours, transfer Curtido including the liquid that was released to a clean glass jar with a tight-fitting lid. Make sure that the cabbage slaw is completely submerged. You can make a mixture of salt and water (brine) for extra liquid.
- Place jar in the refrigerator for up to 2 weeks.
Sounds delicious, but I’m going to leave the peppers out, wish I could find some pepperoncini in my area to use. Dr. Vieth, a famous zoologist from S. Africa says we don’t have the enzyme to digest vinegar, so I appreciate u using lime juice, most recipes I’ve looked up use vinegar. From one RN to another.
What is the measurement for the mixture of salt and water (brine) for extra liquid if one needs add more to the jars?
Jay, make a 2% brine solution by adding 1 teaspoon salt to 1 cup water.
This salad is perfect. I made it to go with the pupusa recipe, also delicious. I had all of the ingredients on hand, and it went together in minutes. I couldn’t see how the little bit of dressing would be enough to give the salad flavor, but after marinating for two hours, the flavor was through and through. It’s a great recipe.
This was so awesome, thank you!
I’m happy you enjoyed it. Thank you.