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Curtido, a tangy and vibrant pickled cabbage slaw, known for its crisp texture and zesty flavour, this condiment is often paired with pupusas, El Salvador’s iconic stuffed corn tortillas.
Its bright acidity and subtle spice provide a perfect counterbalance to the richness of the main dishes, making it an essential part of the country’s culinary tradition. Whether enjoyed at a bustling street stall or a family gathering, curtido is as much about flavour as it is about Salvadoran identity.
What Is Curtido?
Curtido is a fermented cabbage slaw made with a few simple ingredients; cabbage, carrots, onions, and a vinegar based brine. It’s akin to sauerkraut or kimchi but with a uniquely Salvadoran twist.
Lightly spiced and often infused with oregano, curtido is both a side dish and a garnish, enhancing the flavours of traditional meals with its fresh and tangy profile.
In Salvadoran cuisine, curtido is a must-have for pupusas, where its crispness cuts through the doughy, cheesy richness of the dish. But its versatility doesn’t end there.
It’s equally at home alongside grilled meats, tamales, or even rice and beans. With its refreshing bite and zesty tang, curtido transforms everyday dishes into something truly special.
Ingredients and Taste
The simplicity of curtido’s ingredients belies its depth of flavour. Shredded green cabbage forms the foundation, providing crunch and a mildly sweet undertone.
Carrots add a touch of colour and subtle earthiness, while thinly sliced onions contribute a sharp, aromatic kick. These vegetables are combined with a brine of vinegar, water, and salt, often spiked with dried oregano and crushed red pepper for a gentle spice and herbaceous warmth.
The fermentation process is key to curtido’s unique character. Left to sit for a day or two, the vegetables soak up the brine, softening slightly while developing their signature tang.
The result is a slaw that’s crisp yet tender, tangy but balanced, and just spicy enough to keep your palate intrigued. It’s a symphony of flavours and textures that complements rich, savoury dishes beautifully.
A Taste of History
Curtido’s origins reflect the blending of cultures that defines much of Salvadoran cuisine. Influences from Spanish colonization and indigenous traditions converge in this humble yet essential dish.
Pickling and fermentation have long been practical methods for preserving food in hot climates, and curtido embodies this resourcefulness while adding its own distinct flavour profile.
As Salvadorans migrated across the globe, curtido travelled with them, becoming a beloved element of their culinary identity. Today, it’s a symbol of home for those far from El Salvador, as well as an introduction to the country’s rich food culture for newcomers. Its straightforward preparation and bold flavours make it approachable yet deeply rooted in tradition.
Curtido (Pickled Cabbage Slaw) Recipe
Serves: 4 people
Ingredients:
- 1/2 medium green cabbage, finely shredded (about 4 cups)
- 1 medium carrot, grated
- 1/2 medium white onion, thinly sliced
- 1 cup boiling water
- 1 cup distilled white vinegar
- 1 tsp dried oregano (preferably Mexican oregano)
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 1 tsp sugar
- 1 tsp kosher salt
- Freshly ground black pepper to taste
Directions
Begin by preparing the vegetables. Use a sharp knife or mandolin to finely shred the cabbage and thinly slice the onion. Grate the carrot using a box grater or food processor. Place all the vegetables in a large, heatproof mixing bowl.
Pour 1 cup of boiling water over the vegetables in the bowl. Stir gently with tongs or a wooden spoon to evenly distribute the heat. Let the mixture sit for 5 minutes to slightly soften the cabbage and onions, enhancing their texture for pickling.
Drain the vegetables thoroughly using a colander, pressing lightly with a spoon to remove excess water. Return the drained vegetables to the mixing bowl and set aside.
In a separate small bowl, whisk together the vinegar, sugar, salt, oregano, and crushed red pepper flakes (if using). Stir until the sugar and salt are fully dissolved, ensuring an evenly balanced brine.
Pour the prepared brine over the vegetables in the mixing bowl. Toss gently but thoroughly to ensure every piece is coated in the pickling liquid. Adjust seasoning with black pepper to taste.
Transfer the mixture to a clean glass jar or container with a lid. Press the vegetables down firmly to submerge them in the brine, leaving a little space at the top for expansion during fermentation.
Seal the jar tightly and let the curtido rest at room temperature for 2 hours to develop flavour. For a deeper tang, refrigerate the jar and let it pickle for 24 hours or up to 3 days. Shake or stir occasionally to redistribute the brine.
Serve the curtido chilled or at room temperature as a vibrant side dish. Traditionally, it pairs beautifully with pupusas or other Salvadoran dishes. Garnish with a sprinkle of fresh oregano leaves if desired for an authentic touch. For a spicier kick, serve with additional hot sauce on the side.
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