Curtido (Salvadoran Style Pickled Cabbage)

healthy and delicious
Healthy and delicious
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1 head of Green cabbage medium (about 2 lbs)
1 Yellow onions medium
1 Carrots shreds, optional
1 tbsp Oregano dried ( or ¼ cup chopped fresh)
1 ½ tbsp Sea salt
1 Jalapeño pepper sliced in rings (or ¼ - ½ tsp chili flakes) optional

Nutritional information

1 cup
Serving Size
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Curtido (Salvadoran Style Pickled Cabbage)


Curtido is a Salvadoran cultured slaw which is like a lightly fermented cabbage relish. It has been shown that fermented foods can play a big part in your overall wellness. Foods like curtido can help heal your gut. Fermenting your own foods is a great way to achieve better health. But remember not to heat up fermented foods as it can destroy the “good” bacteria.

To make this curtido, you will need a clean, sterilized large, two-quart jar or 2-3 smaller jars if you prefer. Start by salting shredded cabbage, onion, carrot, oregano with sea salt. Place the mixture in jars. It is important that the cabbage is completely covered with liquid. If the cabbage seems a bit dry, you can add a little brine (salted filtered water). You will need to weigh the mixture down during the fermentation process. There are several ways to do this. You can pack a cabbage leaf on top of the mixture, use a fermentation weight or tuck in a sandwich-sized zip lock bag on the top, fill with water and zip it closed. This will create a weight and barrier. Leave at room temperature for a few days, then refrigerate. Curtido will keep for many months, provided it is submerged at all times under the brine.

To make Curtido, you will need the following ingredients:

Ingridiens for Curtido (Salvadoran Style Pickled Cabbage)

Steps to make Curtido (Salvadoran Style Pickled Cabbage)


Prepare vegetables


Remove a few of the outer leaves of the cabbage and set to one side. Shred or chop cabbage finely with a mandolin, food processor or sharp knife. Slice the onion thinly in half rings and use a grater to shred the carrots or use a vegetable peeler to create long flat strips.


Salt vegetables and macerate


Place half of all the ingredients (excluding the jalapeño) in a large bowl. Layer on the remaining half of the ingredients. Leave to rest for 10-20 minutes to allow the vegetables and salt merge and the natural juices to emerge. Macerate the mixture using your hands or a muddler.


Fill sterilized jars


Place jalapeño slices (or chili flakes, if using) in the bottom of each jar. Fill up each jar with the cabbage mixture packing tightly and pressing down to leave a 1-2-inch space at the top of the jar.


Weight the curtido and seal


Weigh the mixture down using a cabbage leaf, fermentation weight or a ziplock bag filled with water. Cover the top with cheesecloth and place a lid tightly on the jar.




Store the curtido at room temperature for 3-5 days. Check the mixture daily to make sure the cabbage is still under brine. Tiny bubbles will start to rise up from the bottom of the jar which means fermentation is happening.



Store the curtido in the refrigerator for many months.

This Curtido is super simple to make and will last for many months once you ensure the cabbage is covered with the brine. Try making this soon and come back to leave a comment letting me know what you think.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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