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Fermented Curtido

A simple, probiotic-rich Salvadoran fermented cabbage slaw made with cabbage, carrots, onions, and spices — tangy, crisp, and perfect with tacos or beans.
Prep Time 15 minutes
fermenting time 14 days
Total Time 14 days 15 minutes
Serving Size 2 x quart jars

Equipment

  • 2 x 1 quart jars with lids
  • cabbage pounder, a large wooden spoon, or a rolling pin with a flat end

Ingredients

  • 1 large cabbage, core removed and finely sliced (keep the outer leaves aside to use as fermenting weights)
  • 2 medium carrots, grated
  • 1 medium onion, thinly sliced
  • 3-4 garlic cloves, grated
  • 1 tsp dried or fresh oregano
  • ½ tsp cumin (or use toasted cumin seeds)
  • 1 tsp chili flakes
  • ¼ tsp black peppercorns, crushed
  • 1 tbsp fine unrefined salt (not table salt)

Instructions

  • Place all the curtido ingredients in a large mixing bowl or pot (a jam pot works perfectly).
  • With your hands, massage the vegetables for about 10 minutes until they begin to release their juices. Wash your hands well afterward — the chili can linger. Let the mixture rest for 30 minutes to allow the salt to draw out more liquid.
  • After resting, pack the curtido tightly into clean jars. Use a kraut pounder or the flat end of a rolling pin to press it down firmly and release more brine.
  • Fill the jars to the neck or just below. Don’t overfill — you’ll need space to add a cabbage leaf or glass weight.
  • Use one of the large outer cabbage leaves to hold the curtido under the brine. Remove the tough center vein and cut the leaf into pieces that fit inside the jar. Lay a piece on top of the packed veggies, tucking in the edges so it sits flat.
  • The vegetables should release enough liquid, but if needed, make extra brine by dissolving 10 g unrefined salt in 2 cups filtered water. I used about 1 cup of water with 5 g of salt. Pour in just enough to cover the cabbage leaf and fill the jar, leaving no air gaps.
  • This recipe makes about 2 quart jars of curtido, plus possibly a bit extra for a small jar. Screw the lids on finger-tight and place the jars somewhere warm and dry, out of direct sunlight.
  • During the first few days, the curtido may bubble and leak some brine (“siphoning off”). Place the jars in a bowl or tray to catch any overflow.
  • Leave the jars at room temperature to ferment for 10–14 days, depending on how warm your kitchen is. If your kitchen is very warm, start checking after a few days — it may be ready sooner.
  • When the curtido is done, it should be pleasantly tangy, lightly spicy, and full of flavor. It shouldn’t taste overly salty.
  • Once you’re happy with the flavor, transfer the jars to the refrigerator. The curtido will keep well for up to 6 months.
  • Enjoy curtido as a side with tacos, beans, rice, or roasted meats. It also makes a great addition to sourdough sandwiches, and the brine can be added to warm soups for a probiotic boost.