How to Make Curtido Recipe Recipe
Curtido - A cultured Salvadoran Slaw with cabbage, carrots, onion and oregano. Simple to make, full of healthy probiotics! Use on Tacos, Pupusas, quesadillas or enchiladas as a delicious healthy condiment!
How to Make the Best How to Make Curtido Recipe
Curtido is a traditional Salvadoran fermented slaw that brings probiotic-rich goodness to any meal. This tangy, crunchy condiment is made with simple ingredients—cabbage, onions, carrots, and oregano—that are fermented to create a naturally cultured topping perfect for tacos, pupusas, quesadillas, or enchiladas. The fermentation process not only develops complex flavors but also creates beneficial probiotics that support digestive health.
What makes curtido so special is its versatility and nutritional benefits. Unlike a fresh coleslaw, the fermentation process transforms the vegetables, making their nutrients more bioavailable while adding a pleasant tanginess. The beauty of making your own curtido at home is that you control the ingredients and can customize the heat level with jalapenos or chili flakes to your preference.
The fermentation process is surprisingly simple and requires minimal effort. Once you layer your ingredients and cover them with brine, you simply let time do the work. Over 3-5 days at room temperature, beneficial bacteria naturally colonize the vegetables, creating that distinctive curtido flavor. Once ready, store it in the refrigerator where it will continue to develop flavor and keep for months. Having a jar of homemade curtido on hand means you’re always just a scoop away from adding a burst of flavor and nutrition to your meals.
How to Make Curtido Recipe
Curtido - A cultured Salvadoran Slaw with cabbage, carrots, onion and oregano. Simple to make, full of healthy probiotics! Use on Tacos, Pupusas, quesadillas or enchiladas as a delicious healthy condiment!
Ingredients
Main Ingredients
Instructions
Preparation
- 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.
Salting & Fermenting
- 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 completely 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.
