SlawsSalvadoranEasy

Curtido (Salvadoran Fermented Cabbage Slaw)

Name: Curtido (Salvadoran Fermented Cabbage Slaw)
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 10 servings
Cuisine: Salvadoran
Ingredients: 1½ lb (about ½ medium head) (680 g) green cabbage, outer leaves removed, cored, quartered and thinly shredded (about ⅛ inch / 3 mm); 2 medium (about 5 oz) (140 g) carrots, peeled and coarsely grated; ½ small (about 2 oz) (55 g) yellow onion, peeled and very thinly sliced; 1 medium (30 g) jalapeño, stemmed and thinly sliced into rings, seeds left in for more heat; 1½ tbsp (18 g) kosher salt (non-iodized); 2 tsp (2 g) dried Mexican oregano, crumbled between your fingers; 1 cup (240 ml) water, hot, just boiled; ¼ cup (60 ml) white vinegar

From the MyKitchenBank Kitchen

A tangy, crunchy, lightly fermented cabbage slaw with carrot, jalapeño and Mexican oregano, traditionally served on top of pupusas. Salt-brined cabbage ferments at room temperature for a couple of days, then a splash of vinegar brightens it.

Prep: 25 min
Cook: 2 min
Wait: 2.1 days
Total: 2.1 days
Makes: About 1 quart (1 liter), 10 side servings

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Ingredients

10 servings

1½ lb (about ½ medium head) (680 g) green cabbage, outer leaves removed, cored, quartered and thinly shredded (about ⅛ inch / 3 mm)
2 medium (about 5 oz) (140 g) carrots, peeled and coarsely grated
½ small (about 2 oz) (55 g) yellow onion, peeled and very thinly sliced
1 medium (30 g) jalapeño, stemmed and thinly sliced into rings, seeds left in for more heat
1½ tbsp (18 g) kosher salt (non-iodized)
2 tsp (2 g) dried Mexican oregano, crumbled between your fingers
1 cup (240 ml) water, hot, just boiled
¼ cup (60 ml) white vinegar

Equipment (7)

Large mixing bowl
1-quart (1 liter) wide-mouth glass jar with lid
Kitchen scale
Box grater or food processor with shredding disc
Small saucepan
Fermentation weight or small zip-top bag filled with brine
Plate or small rimmed dish to catch overflow

Steps

Before you start

Wash a 1-quart (1 liter) wide-mouth jar and a small weight (or a zip-top bag filled with brine) in hot soapy water and rinse well.
Use non-iodized salt (kosher or sea salt); iodized salt can slow fermentation and cloud the brine.
Plan on 2 days of room-temperature fermenting (about 68–72°F / 20–22°C), then at least 1 day in the fridge. Warmer rooms ferment faster.
Wear gloves when handling jalapeño seeds and membranes if you have sensitive skin.

1
Prep the vegetables
- Shred the cabbage thinly, grate the carrots, slice the onion paper-thin and slice the jalapeño into rings.
- Place all four in a large mixing bowl.
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Ready when: Cabbage shreds are thin and uniform, roughly ⅛ inch (3 mm).
Tip: Thin shreds ferment evenly and stay tender-crisp rather than tough.
2
Salt and massage
- Sprinkle the salt over the vegetables.
- Using clean hands, squeeze and massage the mixture for 3 minutes, then let it sit 10 minutes and massage another 2 minutes.
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Ready when: Cabbage is limp and glistening, and a squeeze releases liquid that pools in the bowl.
Tip: Don't rinse; the salt in the released liquid is your fermentation brine.
3
Season with oregano
- Add the crumbled oregano and toss until evenly distributed throughout the vegetables.
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Ready when: Oregano flecks are visible throughout.
4
Make the hot brine
- Bring the water to a boil in a small saucepan over high heat, then remove from the heat and stir in the vinegar.
- Let it cool 10 minutes until warm, not hot (below 110°F / 43°C), so it won't cook the cabbage or kill the fermenting bacteria.
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Ready when: Liquid is comfortably warm to the touch.
Tip: Hot liquid will cook the cabbage and stop the ferment, so be sure it has cooled.
5
Pack the jar
- Pack the vegetables into the jar a handful at a time, pressing firmly with a spoon or your fist to remove air pockets.
- Pour in all the liquid from the bowl, then add the cooled vinegar brine until the vegetables are fully submerged, leaving 1 inch (2.5 cm) of headspace.
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Ready when: Liquid rises above the vegetables with no air gaps.
Tip: Anything poking above the brine can mold, so keep it submerged.
6
Weigh down and ferment
- Set a fermentation weight (or a small bag of brine) on top to keep everything under the liquid.
- Cover loosely with the lid (don't tighten fully) and set the jar on a plate at room temperature, away from direct sun, for 2 days.
- Press the vegetables down once a day.
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Ready when: Small bubbles rise when pressed, the brine looks slightly cloudy, and it smells pleasantly sour.
Tip: If it smells rotten or shows fuzzy mold, discard it; cloudy brine and bubbles are normal.
7
Taste and chill
- After 2 days, taste.
- If you want more tang, ferment up to 1 more day.
- Then tighten the lid and refrigerate at least 12 hours before serving.
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Ready when: Cabbage is tangy, crunchy and bright, with a savory oregano aroma.
Tip: The flavor keeps improving over the first week in the fridge.
8
Serve
- Lift the curtido from the jar with tongs, drain briefly, and serve cold alongside pupusas, tacos or grilled meats.
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Tip: A spoonful of the brine is great splashed over pupusas.

Good to know

Tips

Weigh the cabbage and salt: about 2.5% salt by weight of the vegetables keeps the ferment safe and flavorful.
Keep everything submerged under the brine to prevent mold.
Use the lid loosely during fermentation so gas can escape, and open the jar briefly each day to release pressure.
For a quicker no-ferment version, skip the room-temperature step and chill 24 hours.

Make ahead

Curtido is best made 3–4 days ahead; the flavor deepens in the fridge for up to a week.

Storage & reheating

Refrigerate in a sealed jar, fully submerged in brine, for up to 3 weeks. Not recommended for freezing, as it loses its crunch. Serve cold; no reheating needed. Room temperature storage is only for the initial 2–3 day ferment.

Substitutions

dried Mexican oregano → regular dried oregano. Use 1½ tsp; Mexican oregano is more citrusy and earthy.
white vinegar → apple cider vinegar. Gives a slightly fruitier, milder tang.
jalapeño → serrano chile or omit. Serrano is hotter; omit for a mild, kid-friendly version.
green cabbage → napa cabbage. Softer and ferments faster; check at 1 day.