How to make Curtido – A fermented Salvadoran Slaw (similar to sauerkraut) made with cabbage, carrots, onion and oregano. Simple to make and FULL of healthy probiotics – use curtido in tacos, with pupusas, quesadillas, burrito bowls or with enchiladas as a delicious healthy side!
There is a magical synergy that happens in Curtido, our take on a fermented Salvadoran Slaw. The important base of Curtido is cabbage, onion, oregano and fine sea salt. It is hard to describe the end flavor result of light fermentation- other than fresh, clean, crunchy and addicting!
It keeps in the fridge for months and the flavor gets better and better with time. Think of this as a Central American version of Sauerkraut. Delicious on Pupusas, in tacos or as a topping for tostadas, enchiladas, or burrito bowls, Curtido is easy and fun to make.
WATCH HOW TO MAKE CURTIDO! | Video
How to make Curtido
Step one
It starts with a medium-sized whole cabbage. Traditionally green cabbage is used, but purple will work well too. You want to use a whole cabbage, not a pre-shredded packaged cabbage which will have less of the good bacteria needed to begin the fermentation process.
Save a couple of the outer leaves, then core and thinly slice, using a mandolin, food processor (with grater attachment) or sharp knife.
Step two
Thinly slice an onion.
Step three
Thinly slice a jalapeno and grate a carrot. You can also create carrot “ribbons” using a veggie peeler.
Use fresh oregano if you have it, or dried works fine as well.
Step 4
Weight the cabbage mixture in grams. Multiply this by .02. This is the number in grams of how much salt you want to aim for. (See recipe notes) For example if your cabbage mixture is 1000 grams, multiply this by .02. This equals 20 grams of salt.
Layer the veggies with fine sea salt and let it sit for 20 minutes or until it starts to release its liquid.
It is important to weigh or measure the salt here. Too much salt will kill ALL the bacteria, which will prevent fermentation. Too little salt, may not kill enough of the “bad” bacteria.
Mix well and pound a little (I use a muddler) to help it release liquid. Let sit another 30 minutes to allow it to get juicy.
Step five
Pack! Use clean, sterile jars or crocks.
Here I’ve used an extra large, two quart jar. But you could use 2-3 smaller jars. Place jalapeño in the bottom of the jar.
Then pack the Curtido into the jar.
You want enough brine ( saltwater) to cover the slaw completely- so if the slaw seems dry, add a little filtered water. I added a 1/8 cup of water above.
Step six
Cover the curtido with the cabbage leaves, which will help keep the slaw submerged. Press it down then weigh it down so the Curtido stays submerged. You can use a fermentation weight if you like.
Or an easy way to make a weight is to fill a small zip lock bag with water. Seal the bag and place it over the whole cabbage leaves.
Step seven
Loosely cover the jar, place it in a bowl if you like to catch any juices and set it on the counter 3-5 days. The warmer the weather, the faster the fermentation process with happen.
Check the curtido each day to maintain that slaw is still submerged, pressing down if need be, using a muddler or end of a wood spoon. After about 3 days you will begin to see bubbles, a sign that the bacteria is alive and working its magic.
Step eight
Once you see the bubble activity, feel free to store it in the fridge.
It is alive and well and well continues to slowly develop more flavor and complexity for months on end. Just keep the slaw submerged in the brine.
What to serve with Curtido?
Traditionally it is served with Pupusas (Salvadoran Masa Cakes).
We have been using this on everything from tacos, to enchiladas, to black bean burgers! So flavorful and refreshing and adds the best texture!
You could even add it to lunch bowls and buddha bowls as a refreshing side.
Last night we had some friends over for simple veggie burgers and I had this jar of curtido out along with the condiments.
It was interesting watching it disappear… so delicious on the burgers!
Anyways, this Curtido is for all you fermenters out there! You will love it. Please share how you use it in your everyday meals in the comments below!
More Fermented Recipes!
- Fermented Hot Sauce
- Kimchi
- Beet and Cabbage Kraut,
- Tumeric Kraut
Curtido Recipe -Salvadoran Cultured Slaw
- Prep Time: 60
- Total Time: 60
- Yield: 4 cups
- Category: Fermented, Cultured
- Method: Fermented
- Cuisine: South American
- Diet: Vegan
Description
Ingredients
- 1 medium head of green cabbage (about 2 lbs)
- 1 medium yellow onion
- 1 cup carrot shreds, optional
- 1 tablespoon oregano, dried (1/4 c chopped fresh)
- 1 1/2 tablespoons fine sea salt
- 1 jalapeno, sliced in rings (or 1/4-1/2 t chili flakes) optional
Instructions
- Take off a few outer leaves of the cabbage and set them aside. Finely shred or chop cabbage with a mandolin, food processor (with slicing disc) or sharp knife.
- Thinly slice the onion in half rings. Shred carrots with a grater or using a veggie peeler to create long flat strips.
- In a large bowl, place the ingredients ( veggies, herbs, onions, and salt)-all except the jalapeno and mix well. Let sit for about 10 -20 minutes allowing the veggies and salt to merge and extract the natural juices. Use a pounder, large pestle, or your hands to macerate the mixture.
- Distribute jalapeno rings in the bottom of the jars (or chili flakes, if using) and then fill up the jars with the cabbage mixture packing tightly, pressing down with the pounder, leaving a 1 or 2-inch space at the top. It should be juicy.
- It is important that the cabbage is completed covered with the liquid. You can add a little brine (salted filtered water) if the cabbage seems dry. (Brine= 1 teaspoon sea salt per cup of water) Packing in a cabbage leaf on top of the mixture can help keep the mixture submerged. Alternatively, you can use a fermentation weight or tuck in a sandwich-sized zip lock bag on the top ( fill with water and zip close). This creates a good weight and barrier. Cover the top with a cheesecloth or a loose lid.
- Leave on the counter at room temperature for 3-5 days, checking daily to make sure cabbage is still under liquid, packing down again if need be. You will start to see tiny bubbles rising up from the bottom this means the culturing is happening. Culturing happens faster in warmer weather.
- Refrigerate, keeping the curtido submerged under the brine. It will continue to develop flavor and complexity over time. Curtido will keep for many many months, as long as it is submerged under the brine.
Notes
Salt Ratio: The recommended salinity for Sauerkraut is 1.5% – to 2.5% salt to the weight of the cabbage. Here we use 2% salt to the weight of the cabbage. Example: 1ooo grams cabbage multiplied x .02= 2o grams of salt. Feel free to use more or less as long as it stays between 1.5% and 2.5%. I use Himalayan Sea Salt and Real Salt. Both are natural and unrefined with high mineral content.Use a ratio of 1 teaspoon sea salt per cup of water, if you need to add more brine.
Nutrition
- Calories: 30
Thank you very much for this excellent curtido recipe.
Glad you enjoyed this Carl! Appreciate you taking time to let us know.
This is one of my favourite fermentation recipes. It only needs to ferment for 5 days. Sauerkraut requires up to 6 weeks……
For me it is sort of a snack. So tasty.
I do use airlocks for all my fermenting projects and never have a problem. It is a great way to ferment veggies safely. They can be purchased online.
I like your guidance as to how much salt to use. It is easy to calculate and works great.
Thank you for this delicious recipe.
So glad this was helpful! I love this one too.
Is it OK to make this curtido and ferment it in screw-top jam jars or similar. I just worry that as it’s fermenting it might build up too much pressure and explode the glass jars. Can you advise. Many thanks in advance.
You could go a few different routes here: don’t screw the lid on tight, keep a loose seal so there is airflow and the ferment can release gas. Or seal tight but be diligent about burping the jar at least once daily.
As a 75-yo Salvadoran lifetime cook, I think I’m qualified enough to say that the above recipe is NOT Salvadoran curtido. Any Salvadoran cook who has ever prepared truly Salvadoran curtido can both attest to my statement and provide you with a genuine recipe.
Hi Guadalupe, I would so love to taste your genuine recipe and any other delicious food you make! This is just our inspired take on Salvadoran slaw.
Big Hit with Everyone. Happy I came across your web site. Made a large batch so could share with friends for their response and it was a home run, great on so many dishes. I used Hatch Peppers since in season and red onion which lost its color in the ferment. When I separated into smaller jars, I added in a little Smoked African Paprika flakes, was good. Now I have empty returned jars looking for refills. Want to try your Kimchi recipe next. Thanks!!!!
Awesome Max, so happy it worked out well!
I am trying this recipe out for the first time, it smells amazing on the first day. As far as you know, after the fermentation process, does this have to stay refrigerated?
The slaw will continue to ferment so you want to store it in the fridge (or someplace that stays a relatively consistent 40 degrees- like a root cellar) this slows the fermenting down and actually tastes even better with time at this lower temperature.
This is my favourite ferment! It has wonderful flavours . I really like the sliced jalapeño in the bottom of the jar. Over time it gives the curtido a real kick.
Also, the instructions are excellent. I particularly like the explanation of how much salt to use.
Thank you for this recipe.
Appreciate hearing this Theresia, so glad you are enjoying!
I’ve been playing with fermentation for just a few years now. Curtido has emerged as one of my top foods and this recipe hits all the right notes.
Great to hear! It is my favorite.
I’ve always canned, is it critical to sterilize? I never have before
Hi Rhonda, The slaw is not heated or canned. It is important to have your vessel sterilized and free from any bad bacteria that may inhibit the fermentation.
Great recipe
Thanks Demetric 🙂
Tried this for the first time a couple of weeks ago. We are already on our second batch because we can’t stop eating it! Love it!
Great to hear- it is truly addicting!
Will Savoy cabbage work with this recipe. I like the texture and taste more, but concerned that I might lose the crunch of regular green cabbage. Thanks.
Hi Joseph, I don’t think it would have as much crunch, but I haven’t tried it. If you do, let us know!
I’ve made this a couple of times and it is fantastic! Now that I’ve learned to make pupusas too I am in heaven. Thanks!
Great to hear!
I ended up mixing jalapeño with everything right away. Will it still result in an edible product?
Yes totally, it will be fine just a bit spicier!