Curtido is a dish from El Salvador that I think of as fermented slaw. It has cabbage, carrots and onions like many slaws do, but it has the added zing of a hot pepper (or two). And it is usually seasoned with oregano. Some recipes also call for ground cumin, but I tried it in one batch and I thought it overpowered the other flavors. You can use any hot pepper in the recipe, and both green and red ones work well. Or you can even omit the hot pepper for a non-spicy version. I’ve even made a batch using diced sweet pepper, and it was tasty and colorful too.
The Curtido makes a great side dish for many meals. In El Salvador it is traditionally served with pupusas, a thick corn tortilla with a savory filling. At Happy Acres, I often serve it with tacos or enchiladas. The crunchy, tart and mildly spicy curtido complement a variety of cuisines, and even makes a tasty and healthy sandwich topping.
Fermented Curtido
(adapted from several recipes)
1 3/4 lbs cabbage, thinly sliced
1 carrot, sliced or grated
1/4 cup onion chopped
1 clove garlic clove, minced
1 jalapeno pepper minced
1 tsp dried oregano
1 heaping tbsp sea salt (about 18 grams)
1. Combine cabbage, carrot, onion, garlic, jalapeno pepper and oregano in large non-reactive bowl.
2. Add salt and mix thoroughly; cover and let stand for 45 minutes.
3. Pack mixture into quart jar, pressing down with hands or a wooden spoon to eliminate any air pockets. You should see some brine at the top, covering the veggies.
4. Top with one of the outer cabbage leaves, or with a glass pickle weight.
5. Cover jar with lid.
6. Let stand at room temperature for 7-14 days. Contents should begin bubbling after a few days as fermenting begins, then settle down after a few more days.
7. Start tasting after 5 or 6 days. When the curtido is pleasantly tart, refrigerate the jar. The curtido will keep for a year after refrigeration.
Servings: 8 (1/2 cup each)
Nutrition Facts
Nutrition (per serving): 32 calories, 1 calories from fat, <1g total fat, 0mg cholesterol, 730.1mg sodium, 292mg potassium, 7.4g carbohydrates, 2.8g fiber, 4.3g sugar, 1.6g protein, 54.9mg calcium, <1g saturated fat.