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Fermented Curtido Recipe (Salvadoran Sauerkraut)

Fermented Curtido Recipe (Salvadoran Sauerkraut)

Here is a delicious recipe to make fermented curtido, a delicious Salvadoran dish halfway between a sauerkraut and a slightly spicy relish!

Cabbage, carrot, onion and jalapeño blend together to create a tangy, crisp and slightly spicy condiment. Curtido is often served with pupusas, a Salvadoran flat bread made of corn and stuffed with meat or cheese.

Curtido is usually marinated with vinegar, but is even more delicious when simply fermented!

  • Level of difficulty: easy
  • Fermentation type: lactic
  • Preparation time: 30 minutes
  • Fermentation time: about a month





  • 1 medium green cabbage (about 1kg/2.2lb)
  • 2 carrots (about 200g/7oz)
  • 1 yellow or red onion (about 100g/3.5oz)
  • ½ to 1 jalapeño, to taste
  • 1 teaspoon dried oregano
  • 2 tablespoon salt (or 2% of the total weight)



  1. Mince cabbage, jalapeño, onion and grate carrot.
  2. Put in a large bowl.
  3. Add salt and oregano and mix well.
  4. Massage for several minutes, until the brine comes out of the vegetables, or let stand about fifteen minutes.
  5. Compress everything in a fermentation jar. Cover with a fermented weight or a reserved cabbage leaf to keep the vegetables under the brine created by the vegetables.
  6. Close the lid not too tightly, to allow the gases to come out (or use an airlock).
  7. Leave to ferment for three to six weeks, to taste. After the first opening, store in the refrigerator.

Can be stored 1 year in the refrigerator.

Serve your tangy fermented curtido with pupusas, tacos, quesadillas, enchiladas, tostadas or any Latin American dish. Keep a jar for your next taco party!
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