Curtido
- Total Time
- 20 minutes to prepare, 3 days to age
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cabbage, finely shredded (green or red or both)
- 2½cups water
- ½of a medium onion, thinly sliced
- ½cup white vinegar
- 2tablespoons kosher salt
- ½ to 1teaspoon dried oregano, crumbled
- Black pepper, to taste
- Ground cumin, to taste
Nutritional analysis per serving (12 servings)
15 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a large, clean bowl. Using clean tongs or hands, gently crush the vegetables in the brine.
- Step 2
Place a clean plate on top of the vegetables, and weigh it down to fully submerge them under the brine. Let sit at room temperature for at least 3 days, or longer to your taste; the flavor will deepen and mellow over time. When it’s to your liking, transfer to clean jars, making sure brine covers the vegetables, and store in the refrigerator. Can keep for weeks.
Private Notes
Comments
I would omit the cumin and instead add oregano for flavor. To add more more flavor consider using apple cider vinegar or pineapple vinegar (which what is traditionally used in El Salvador). Also don't forget to add the shredded carrots and some sort of hot pepper.
If you are multiplying this recipe, the quantity of water will be far too high. Make sure to salt the water, not the cabbage, or you will end up with overly salty brine.
I salted 5 pounds of cabbage with the called for 10 tablespoons. Then I realized that 4 cups of water would fully cover the cabbage. I am now finding a big enough vessel to hold the additional water and cabbage just so I can get the appropriate salinity level. Then I'll pour off 8 cups of brine.
You need to be careful about reducing the salt - in dishes like this it used for flavor but also to balance the fermentation that occurs.
So because I am too lazy to shred cabbage by hand and score a cabbage of the appropriate weight, I use the grocery store bag of coleslaw mix (with carrots included). I always use red onion and I use a generous amount of cumin—the cumin oregano flavor combo is a must for my taste memory of pupusas and tamales with curtido.
I Add: Red chili flakes, chopped fresh red or jalapeño pepper to taste. Teaspoon of lemon or lime zest Bay leaf 1 clove minced garlic I scale to a full head of cabbage ( usually about 3 lbs.) and ferment for a week or more and test to see if it needs longer.
Doesn't the 1/2 cup of vinegar prevent fermentation? I've never made curtido using vinegar. I can imagine it would taste good -- like a vinegary cole slaw -- but I always thought of curtido as a fermented cabbage thing, like kimchi or sauerkraut.
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