Curtido Recipe - Pickled Cabbage for Pupusas

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while maintaining acidity.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and more accessible.

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage has a tender texture and is often more affordable.

oregano

🥗Healthier: fresh herbs

💰Cheaper: dried thyme

Fresh herbs provide a vibrant flavor, while dried thyme is more economical.

Slice the core out of the cabbage and shred it thinly.

Thinly slice the onion into rings or half and then slice.

Chop the ends of the carrot, cut it in half, and grate it using a box grater.

Combine 1 cup of apple cider vinegar and 1 cup of warm water in a bowl.

Add 3 teaspoons of kosher salt to the vinegar and water mixture, stirring until dissolved.

Add the shredded cabbage, grated carrot, and sliced onion to a large bowl and mix well.

Pour 4 to 5 cups of boiling hot water over the vegetable mixture and let it sit for 10 to 15 minutes to soften the cabbage.

Strain the vegetable mixture to remove excess water.

Add the vinegar and water mixture to the strained vegetables along with 1 tablespoon of dried oregano and mix well.

Transfer the mixture into a clean 64 oz kimchi jar or glass container and pour in the remaining vinegar mixture.

Seal the jar and refrigerate for over 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary