Curtido is my absolute favorite shredded
vegetable ferment and the one I make most
often. It is one of the national foods of El
Salvador, where you can find it on the table of
every corner pupusería to accompany the thick
corn tortilla pupusas stuffed with meat, beans, and
Don’t skimp on the oregano and the onions - they
are the ingredients that make curtido so delicious. If you
happen to have fresh loroco on hand, an herb native to
Central America, you can toss a bit of that in too.
Curtido is excellent as an accompaniment to tacos, burritos, and
1 small head of cabbage
(approx. 2 pounds),
1 red or yellow onion,
peeled and shredded
1 chili de arból,
seeded and finely minced
1 teaspoon oregano
1 tablespoon sea salt
Place all the ingredients in a large bowl. With
very clean hands, knead and massage the
mixture until the vegetables begin to go limp
and they release their juices.
Pack the mix into a sterilized mason jar, pushing
down on it as you go to release more juice. If
the vegetables are not covered in brine once
you reach the top, add more salt water to
completely submerge them.
Cover with a clean tea towel. Set aside at room
temperature for 10-14 days, adding a bit of salt
water each day if the top vegetables become
dry. Refrigerate when the flavor is to your liking
– the flavor will continue to improve for several
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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