Curtido is a traditional Salvadoran cabbage slaw that is tangy, lightly fermented, and packed with flavor. This delicious condiment is a staple in El Salvadoran cuisine, often served with pupusas, the country’s famous stuffed corn tortillas. Think of curtido as a Salvadoran version of sauerkraut or kimchi, but milder and refreshing.
This curtido recipe is incredibly easy to make, requiring just a few simple ingredients: cabbage, carrots, onions, vinegar, and spices. The fermentation process enhances its depth of flavor, making it the perfect accompaniment to many Latin American dishes. In this recipe, I’ll guide you through making the most authentic and flavorful Salvadoran curtido at home!
What is Curtido?
Curtido is a lightly pickled Salvadoran cabbage slaw, typically made with:
- Shredded cabbage
- Grated carrots
- Sliced onions
- Vinegar
- Oregano and spices
Unlike traditional sauerkraut, which ferments for weeks, curtido is ready in as little as 24 hours, though it tastes even better after a few days of fermentation. It has a crisp texture, tangy-slightly sour taste, and a refreshing crunch that makes it a perfect side dish.
Origins of Curtido
Curtido originates from El Salvador, where it is an essential topping for pupusas, the national dish. Pupusas are thick corn tortillas stuffed with cheese, beans, or meat, and curtido provides the perfect balance of acidity and crunch to complement their rich flavors.
While Salvadoran curtido is the most well-known version, variations of fermented cabbage slaws exist throughout Latin America, often influenced by European pickling traditions.
Ingredients for Authentic Salvadoran Curtido
To make the best curtido recipe, you’ll need:
Basic Ingredients
- ½ head of green cabbage (shredded finely)
- 1 medium carrot (grated)
- ½ small red onion (thinly sliced)
- 1 cup boiling water
- 1 cup white vinegar (apple cider vinegar works too)
- 1 teaspoon dried oregano (preferably Mexican oregano)
- ½ teaspoon salt
- ½ teaspoon sugar (optional, for balance)
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
Optional Add-Ins
- 1 garlic clove (crushed, for more depth)
- Jalapeño or serrano peppers (for a spicy variation)
- Bay leaf (for extra aroma)
- Cilantro (for a fresh twist)
Step-by-Step Instructions: How to Make Curtido
Step 1: Prepare the Vegetables
- Shred the cabbage into thin strips using a sharp knife, mandoline slicer, or food processor.
- Grate the carrot using a box grater.
- Thinly slice the red onion into slivers.
- Place all vegetables in a large heatproof bowl.
Step 2: Blanch the Cabbage
- Pour 1 cup of boiling water over the vegetables and let them sit for 5 minutes.
- This helps soften the cabbage slightly while preserving its crunch.
- Drain the water completely using a colander.
Step 3: Add the Pickling Ingredients
- Pour 1 cup of white vinegar over the drained cabbage mixture.
- Add salt, oregano, sugar (if using), and red pepper flakes.
- Stir everything well to coat the vegetables evenly.
Step 4: Pack & Ferment
- Transfer the mixture into a clean glass jar or airtight container.
- Press the vegetables down to remove air pockets.
- Cover the jar loosely and let it sit at room temperature for at least 24 hours.
- After 24 hours, you can refrigerate it for up to 2 weeks.
Step 5: Enjoy!
- Serve curtido chilled or at room temperature.
- It pairs best with pupusas, tacos, grilled meats, or even as a salad on its own.
Tips for the Best Curtido
- Let it Ferment Longer : While curtido is edible after 24 hours, it develops deeper flavors after 3-5 days.
- Use Mexican Oregano: Mexican oregano has a citrusy, earthyflavor that enhances the tangy profile.
- Customize the Heat Level: Add jalapeños, serrano peppers, or chili flakes for a spicy twist.
- Sterilize Your Jar: Always use a clean, sterilized jar to prevent contamination.
- Don’t Skip the Vinegar: The acidity from vinegar helps preserve the cabbage and enhances its pickled flavor.
How to Serve Curtido
Curtido is a versatile condiment that complements many dishes. Here are some of the best ways to enjoy it:
1. Pupusas (The Classic Pairing)
- No Salvadoran pupusa is complete without curtido! The tangy slaw balances the rich cheese and fillings.
2. Tacos & Burritos
- Add a scoop of curtido to fish tacos, chicken burritos, or carnitas for a refreshing contrast.
3. Grilled Meats & BBQ
- Serve curtido with grilled chicken, steak, or pork as a tangy side dish.
4. Sandwiches & Wraps
- Use curtido instead of coleslaw in burgers, wraps, and sandwiches for an extra crunch.
5. As a Side Salad
- Enjoy curtido on its own as a refreshing, gut-friendly salad.
Curtido Variations & Customizations
Want to switch things up? Try these fun variations of the classic Salvadoran curtido recipe:
Spicy Curtido
- Add sliced jalapeños or crushed red pepper flakes.
Fermented Curtido
- Instead of vinegar, use salt brine (2% salt to water ratio) and let it ferment for 3-5 days for natural probiotics.
Curtido with Beets
- Add shredded beets for a vibrant, earthy twist.
Curtido with Pineapple
- Mix in chopped pineapple for a sweet, tangy contrast.
FAQs About Curtido
How Long Does Curtido Last?
Curtido lasts up to 2 weeks in the refrigerator. The flavors continue to develop over time.
Can I Make Curtido Without Vinegar?
Yes! For a naturally fermented version, omit vinegar and use a salt brine. Let it sit at room temperature for 3-5 days before refrigerating.
Is Curtido Like Sauerkraut?
Yes, but curtido is less fermented, tangier, and has a crunchier texture than traditional sauerkraut.
Can I Freeze Curtido?
No, freezing changes its texture. It’s best stored in the fridge.
Is Curtido Healthy?
Absolutely! Curtido is low in calories, rich in fiber, and packed with gut-friendly probiotics (if fermented naturally).
Nutritional Information (Per Serving)
- Calories: 25
- Carbs: 5g
- Fiber: 2g
- Vitamin C: 20% DV
- Probiotics: Yes (if fermented)
Final Thoughts
This authentic Salvadoran curtido recipe is easy to make, packed with flavor, and the perfect companion for pupusas, tacos, and more. Whether you prefer it mildly pickled or naturally fermented, this tangy cabbage slaw is a must-try!
Have you tried making curtido at home? Let me know in the comments! And if you love this recipe, check out pupusas recipe for the perfect pairing!
