Curtido Recipe

Curtido is a traditional Salvadoran cabbage slaw, known for its tangy and slightly fermented flavor. It is typically served as a condiment alongside pupusas, tacos, and other Central American dishes.
🇸🇻 El Salvador
4 servings
2 hours 30 minutes total
Ingredients
  • 1 small/medium head of green cabbage, thinly sliced
  • 2 carrots, grated
  • 1 red onion, thinly sliced
  • 1/2 cup of apple cider vinegar
  • 1/4 cup of water
  • 1 teaspoon of salt
  • 1/2 teaspoon of oregano (preferably Mexican oregano)
  • 1/2 to 1 teaspoon of red pepper flakes (adjust to taste)
  • 2-3 jalapeños or other hot peppers (optional, sliced)
Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.
Instructions

Step 1

Combine the sliced cabbage, grated carrots, and sliced onion in a large mixing bowl.

Step 2

In a separate bowl, whisk together the apple cider vinegar, water, salt, oregano, and red pepper flakes to create the dressing.

Step 3

Pour the dressing over the cabbage mixture and toss until the vegetables are well coated.

Step 4

If using, add the sliced jalapeños or other hot peppers to the mix and stir to combine.

Step 5

Transfer the mixture to a jar or airtight container, pressing down the cabbage so it's submerged in the liquid as much as possible.

Step 6

Let the curtido ferment at room temperature for at least 2 hours. For a stronger flavor, you can leave it overnight or for up to 48 hours.

Step 7

Once fermented to your liking, refrigerate the curtido to stop the fermentation process. It will keep in the refrigerator for up to two weeks.

Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

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