- 1 head of Green cabbagemedium (about 2 lbs)
- 1 Yellow onionsmedium
- 1 Carrotsshreds, optional
- 1 tbsp Oreganodried ( or ¼ cup chopped fresh)
- 1 ½ tbsp Sea salt
- 1 Jalapeño peppersliced in rings (or ¼ - ½ tsp chili flakes) optional
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:
Steps to make Curtido (Salvadoran Style Pickled Cabbage)
Salt vegetables and macerate
Fill sterilized jars
Weight the curtido and seal