Curtido

Curtido is a traditional fermented vegetable dish originating from El Salvador. It is a versatile condiment that adds a refreshing and tangy flavor to Latin American cuisine, much like sauerkraut does in Eastern European dishes. This recipe will guide you through the process of making your own Curtido, which is not only delicious but also a great way to incorporate fermented vegetables into your diet.

FERMENTATION VESSEL:

• Yield: about 1 gallon
• Fermentation vessel: 1 gallon or larger

INGREDIENTS:

• 2 heads (about 6 pounds) cabbage
• 1–2 carrots, thinly sliced
• 1 onion, thinly sliced
• 4 cloves garlic, grated
• 2 tablespoons dried oregano, crumbled
• 1 tablespoon chile pepper flakes
• ½ teaspoon ground cumin, or to taste
• 2½ tablespoons unrefined sea salt

INSTRUCTIONS:

1. To prepare the cabbage, remove the coarse outer leaves. Rinse a few unblemished ones and set them aside. Rinse the rest of the cabbage in cold water. With a stainless steel knife, quarter and core the cabbage. Thinly slice with the same knife or a mandoline, then transfer the cabbage to a large bowl.
2. Add the carrot, onion, garlic, oregano, chile flakes and cumin to the shredded cabbage.
3. Add 1 tablespoon of the salt and, with your hands, massage it into the leaves, then taste. You should be able to taste the salt without it being overwhelming. Add more salt if necessary. The cabbage will soon look wet and limp, and liquid will begin to pool. If you’ve put in a good effort and don’t see much brine in the bowl, let it stand, covered, for 45 minutes, then massage again.
4. Transfer the mixture to a crock or 2-quart jar, a few handfuls at a time, pressing down on the cabbage with your fist or a tamper to work out air pockets. You should see some brine on top of the cabbage when you press. Leave 4 inches of headspace for a crock, or 2 to 3 inches for a jar. Top the cabbage and carrot with one or two of the reserved outer leaves. Then, for a crock, top the leaves with a plate that fits the opening of the container and covers as much of the vegetables as possible; weight down with a sealed, water-filled jar. For a jar, use a sealed, water-filled jar or ziplock bag as a follower-weight combination.
5. Set aside the jar or crock on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 4 to 14 days. Check daily to make sure the cabbage is submerged, pressing down as needed.
6. You can start to test the curtido on day 4. You’ll know it’s ready when it’s pleasingly sour and pickle-y tasting, without the strong acidity of vinegar; the cabbage has softened a bit but retains some crunch; and the cabbage is more yellow than green and slightly translucent, as if it’s been cooked.
7. Ladle the curtido into smaller jars and tamp down. Pour in any brine that’s left. Tighten the lids, then store in the refrigerator. This kraut will keep, refrigerated, for 1 year.

NOTES:

• Curtido is often regarded as a popular choice among those who may initially be skeptical of fermented vegetables.
• Its tangy and flavorful profile can win over even those who claim not to enjoy fermented foods.
• This cabbage-based dish is a fantastic alternative to pico de gallo salsa, providing a locally sourced option that doesn’t rely on long-distance travel for fresh tomatoes.