Curtido (Central American Fermented Slaw)

Name: Curtido (Central American Fermented Slaw)
Yield: About 1 quart
Ingredients: 1/2 medium head green cabbage (about 1 lb / 450g), thinly shredded; 1 large carrot, peeled and grated; 1/2 medium white onion, thinly sliced; 1 tablespoon fine sea salt (about 2% of vegetable weight); 1 teaspoon dried Mexican oregano (or regular oregano); 1/2 teaspoon red pepper flakes (optional); 1 tablespoon apple cider vinegar (optional — for a quicker tang)

The El Salvadoran cousin of sauerkraut. Lighter, fresher, and made with a blend of cabbage, carrots, onions, and oregano. This is the traditional topping for pupusas, but it belongs on everything.

About 1 quart

Yield

1-3 days (it's a quick ferment)

Time

3-4 weeks in the fridge

Keeps

The El Salvadoran cousin of sauerkraut. Lighter, fresher, and made with a blend of cabbage, carrots, onions, and oregano. This is the traditional topping for pupusas, but it belongs on everything.

Ingredients

1/2 medium head green cabbage (about 1 lb / 450g), thinly shredded
1 large carrot, peeled and grated
1/2 medium white onion, thinly sliced
1 tablespoon fine sea salt (about 2% of vegetable weight)
1 teaspoon dried Mexican oregano (or regular oregano)
1/2 teaspoon red pepper flakes (optional)
1 tablespoon apple cider vinegar (optional — for a quicker tang)

Method

Combine the cabbage, carrot, and onion in a large bowl. Add the salt, oregano, and red pepper flakes.
Massage the vegetables with your hands for 3-5 minutes until they soften and release liquid.
Pack tightly into a quart jar, pressing down until the brine rises above the vegetables. Add the apple cider vinegar if using.
Weight the vegetables down and seal loosely.
Ferment at room temperature for 1-3 days. Curtido is traditionally served after just 1 day — lightly fermented with a fresh crunch. For a tangier, more complex version, let it go 3 days.
Transfer to the fridge.

Serving Suggestions

On pupusas (the classic pairing). On tacos. On grilled fish. In fish tacos. Alongside rice and beans. On pulled pork sandwiches. As a fresh side salad.

Notes

This is the most approachable ferment in this book. It's fast, forgiving, and even non-fermented-food people love it.
Make a fresh batch weekly — it's that easy and goes with everything.

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