Curtido: The Ultimate Salvadoran Side Dish
Recipe Information
Curtido
Cultural Context
Curtido is a traditional Salvadoran condiment, often served alongside pupusas. This tangy slaw adds a refreshing crunch and balances the richness of the dishes it accompanies. In recent years, curtido has gained popularity beyond El Salvador, becoming a beloved topping for various Latin American meals.
Prepare the vegetables: Thinly shred the cabbage, ensuring to remove the core and any wilted outer leaves. Peel and grate the carrots. Thinly slice the onion into half-moons or slivers. If using peppers, remove the stems and seeds (for a milder heat), and finely chop them.
Mix the brine: In a large bowl, combine the apple cider vinegar, water, salt, and sugar or honey (if using), and stir until the salt and sugar are dissolved. Add the dried oregano to the vinegar mixture and stir to combine.
Combine the vegetables and brine: In a large mixing bowl, toss together the shredded cabbage, grated carrots, sliced onions, and chopped peppers (if using). Pour the vinegar mixture over the vegetables, making sure they are well-coated with the brine. Mix and toss the vegetables in the brine to ensure even coating and flavor distribution.
Transfer to a fermentation container: Transfer the Salvadoran cabbage slaw and brine mixture to a clean, large glass jar or non-reactive container with a lid. Press the vegetables down firmly to remove any air bubbles and ensure they are fully submerged in the brine.
Seal the container: Cover the jar or container with a lid or plastic wrap. If using a lid, do not tighten it completely, as gases will be produced during fermentation and need to escape.
Ferment at room temperature: Allow the curtido to ferment at room temperature (68°F to 72°F or 20°C to 22°C) for 1 to 3 days, depending on your taste preferences and the ambient temperature.
Monitor the fermentation process: Check the curtido daily during room temperature fermentation, tasting it to determine if it has reached your desired level of tanginess and crunchiness. If you notice any off-smells or mold, discard the batch and start over with a clean container and fresh ingredients.
Refrigerate the curtido: Once the Salvadoran cole slaw has reached your preferred taste and texture, transfer it to the refrigerator to slow down the fermentation process and preserve its freshness. Curtido can be stored in the refrigerator for several weeks or even months, but its flavor will continue to develop over time.
Serve and enjoy: Curtido is a versatile accompaniment that can be served with a variety of traditional Salvadoran dishes as well as modern twists and fusion dishes.
Equipment Needed
Dietary
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