My Favorite Salvadoran Curtido Recipe (Pickled Cabbage)
Every Salvadoran mama has her own version of curtido.The must haves for curtido are cabbage and oregano. You can customize this curtido recipe to your family’s unique tastes by adding extras such as: Garlic powder, red pepper flakes, cumin, chiles, jalapeños, and bell pepper; and experimenting with different ratios of black pepper, oregano, or changing the vinegar type.
Curtido showcases vinegar and oregano. The type of vinegar used in Curtido really affects the flavor. My late mother made curtido with her homemade pineapple vinegar. Pineapple vinegar is not sold in stores. Therefore, I make my curtido with a specific ratio of apple cider vinegar and white distilled vinegar. Learning to make pineapple vinegar is definitely on my to-do list.
What is Curtido?
Pickled or fermented cabbage is a staple in many distinct cultures. Curtido is a traditional Salvadoran pickled cabbage, some curtido recipes ferment the cabbage instead, but my mom pickled hers so I do too! Pickled curtido is easy to make and ready to enjoy in as little as 24 hours, while fermented curtido takes about 10-12 days. Pickled curtido is crunchier than the fermented version.
Curtido makes use of the the natural sugars in the carrots to “curtir”so there is no need to add sugar. I love thinking about all the happy accidents that led to the creation of something as yummy as curtido.
Often, when someone learns I am Salvadoran, they get really excited and tell me how much they love pupusas con curtido. If you have never tried pupusas con curtido you are in for a treat.
Buen provecho!
Laura
Basic Salvadoran Curtido Recipe
Ingredients
- 1 green or red cabbage, shredded (red cabbage is harder)
- 2 carrots, shredded
- 1 purple onion, thinly sliced
- 1 Tbs sea salt
- 1/4 tsp ground black pepper
- 2 Tbs dry oregano, (or 4 Tbs fresh)
- 3 Bay leaves
- 1/3 cup raw apple cider vinegar
- 1/4 cup white distilled vinegar
- 2 cups water.
Make It
Optional: Boil a kettle of a large glass bowl, pour boiling water over cabbage, allow to sit in water for 1 minute, drain water;
- In a large glass bowl, add shredded cabbage and salt, cover and set aside while you shred carrots and cut onions;
- Add carrots, onions, pepper and oregano to the cabbage;
- Add vinegar and water, mix well.
- Add bay leaves to each jar before filling with curtido;
- Pack curtido in tightly. Cover with brine up to 1/4 inch headspace to the top of the jar;
- If necessary add more water until the brine completely covers the Curtido;
- Use a knife to remove any air bubbles in jar;
- Lightly close jars (don’t tighten lid all the way);
- Allow Curtido to sit covered at room temperature for 3 hours to encourage the curtido to “curtir.”
- Refrigerate for up to 2 weeks and make sure the brine stays above mixture in jar during storage.
- 2 Wide mouth Mason jars
- 2 Wide mouth lids
- Large glass bowl
- Stainless steel forks or other non-reactive (plastic, wood)
- Wide mouth funnel
Tips for making curtido
- Have 2 mason jars ready since the size of cabbages and end product varies greatly. Sometimes it will all fit in 1 jar other times there will be extra (lucky you!).
- Use glass, stainless steel or other non-reactive utensils and bowls. Aluminum will change taste and color in undesirable ways.
- Blanching the cabbage for 1 minute is optional, but I find it preserves the cabbage color beautifully.
- Use sea salt or pickling salt.
- Make 3 days ahead to allow the flavor to build before eating.
- Err on the side of too much oregano vs too little as oregano is the key spice in Salvadoran curtido.
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