Julien Vilder’s Kitchen

Salvadoran style cabbage

Curtido

Curtido is Salvadoran style lightly fermented cabbage typically served with Pupusas. It is perfectly crunchy, sour and slightly spicy making it a great accompaniment to any Central American meal especially Pupusas. Similar to sauerkraut and kimchi, curtido is great for your gut health and full of probiotics from the fermentation. Curtido can also be made without fermentation but will only keep for a few days in the fridge.

⏰Prep Time: 24h ⏲️Cooktime: / 🍽️Servings: 6

Ingredients:

• 1 white cabbage
• 4 carrots
• 1 white onion
• 1 jalapeño
• 1 cup warm water
• 1/2 cup white vinegar
• 1/4 cup lime juice
• 1 tsp Mexican oregano
• 1 tbs sugar
• 3 tbs coarse sea salt
• 1 tsp fine sea salt
• 1 tsp black pepper

Directions:

1. Shred cabbage and carrots, finely slice the onion and jalapeño.
2. In a large bowl, combine the sliced and shredded veggies with 3 tbs of coarse salt. Massage the salt into the vegetables and let them lit for 5 minutes. Add the warm water and let the vegetables sit another 5 minutes.
3. Once the vegetables are softer, drain and squeeze out all the excess water out nd set them in another bowl.
4. Mix fine sea salt, black pepper, oregano, sugar, lime juice and vinegar.
5. Pour the seasoning mix over the vegetable and massage them making sure thy are all properly seasoned. Then pack into a jar pouring the remaining seasoning and juice on the top before long the lid.
6. Let it sit at room temperature for 12-24 hours and then store in the fridge.
7. The Curtido will keep for up to 3 weeks in the fridge.
8. Serve with Pupusas or any other Central American meal.