Curtido hails from El Salvador and may be made quickly with vinegar, but I prefer the fermented version for a more complex and probiotic condiment. It can also be used anywhere you use sauerkraut for a surprising flavor spin. Curtido on toast under sizzling melted cheese is heavenly!
Ingredients:
1 head of cabbage, cored and thinly sliced
2 carrots, grated
1 medium onion, quartered and thinly sliced
2 jalapeños, seeded and sliced (more or less to your taste)
1.5 T dried oregano (substitute fresh if you have it!)
salt
Equipment: chopping board and knife, large mixing bowl, jars and lids, measuring spoons, kitchen scale
Method:
Use the same method of salting, mixing and squashing, as for sauerkraut with the first 3 ingredients - click HERE.
Add the japaleño and oregano to the ‘krauted’ veggies and mix well.
Press into jars and submerge under the expressed liquid as per the Sauerkraut recipe. Don’t forget to label and date your jars, and check them every morning to keep the ferment submerged. Curtido can be eaten within 3 days but will become more tangy as the ferment progresses, so it’s up to you and the flavor you prefer. Once it has fermented to your liking, tighten the lid and refrigerate. Serve with pupusas or anywhere you might want a slightly spicy sauerkraut-style-twist.
