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Curtido (Salvadoran sauerkraut)

Curtido is halfway between a sauerkraut and a slightly spicy relish. Cabbage, carrot, onion and jalapeno blend together to create a tangy, crisp and slightly spicy condiment. Curtido is often served with pupusas, a flat breads made of corn 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 1 kg / 2.2 lb)
  • 2 carrots (about 200 g / 7 oz)
  • 1 yellow or red onion (about 100 g / 3.5 oz)
  • ½ to 1 jalapeño, to taste
  • 1 C. dried oregano
  • 2 tbsp. salt, or 2% of the total weight


  1. Mince cabbage, jalapeño, onion and grate carrot.
  2. Move 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 weight or a reserved cabbage leaf to keep the vegetables under the brine created by the vegetables.
  6. Close the jar while allowing the air to come out.
  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.

To be served with pupusas, tacos, quesadillas, enchiladas, tostadas or any Latin American dish. Keep a jar for your next taco party!
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