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Fermented Curtido

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Fermented Curtido is a traditional Salvadoran spicy and tart slaw that’s made from carrots, cabbage, onions, and peppers fermented in a salt brine.

Fermented Curtido

Curtido is a Central American dish that’s very easy to make and traditionally served with pupusas.

Most people or restaurants don’t make fermented curtido  –  instead, they make curtido the traditional way which is with vinegar.

Just for the record, I think fermented curtido is much better  – not just in terms of probiotics but also in flavor.

Curtido is usually served next to the traditional El Salvadoran Pupusas – I don’t make them too often, but they are something my kids enjoy when I do. Usually, curtido is pickled with vinegar (rarely fermented). But…. every now and then I feel adventurous and want to go an extra mile to ferment. Not just for taste but also for gut health.

This particular curtido was fermented for just 4 days..  While that doesn’t fit the traditional ferment guidelines, I find a 4-day ferment much more tolerable than a ferment that has gone on for several weeks.

But then perhaps I’m weak when it comes to krauts though  – who knows. 😉😜

Fermented Curtido

This curtido comes together easily with just a handful of ingredients – cabbage, carrots, serrano peppers, salt and water.

Fermented Curtido

Prep your cabbage, onion, carrots and peppers before combining with salt.

**Disclaimer: there really isn’t any hard measurements when it comes to selecting your produce. Just go with it!

Sliced cabbage

Slice the cabbage and onions into thin ribbons (a medium head of cabbage works well)

Use a potato peeler or shredder to shred just a few carrots. A  food processor works well  too – but if you are trying to avoid washing that contraption, then stick with something simple.

Diced serrano peppers

Shredded carrots

⚠️⚠️ Wearing gloves ⚠️⚠️, remove the stem on the pepper, slice down the middle, and scoop out the seeds.  Please don’t take that lightly – I have, many times, cut peppers without gloves. And paid the price afterwards. Do not do it!

Once cut, then finely dice.

**Serrano peppers can be substituted with jalapeño peppers based on preference. Use more if you wish or even omit altogether. The pepper just gives it a little extra kick.

Place all of the ingredients into a large bowl and toss to mix well. Sprinkle the salt evenly throughout and use your hands to work the salt  in well.

Fermented Curtido

Cover the mixture with plastic wrap or a damp rang and allow to sit for 45 minutes to an hour until it begins to sweat.

Time to Ferment

Then pack the mixture into a one quart,  wide-mouth canning jar or a fermenting crock. 

Cabbage can be packed incredibly tight to fit a single quart jar.  You’ll be surprised at how (what seems like) a relatively large mixture can fit a single jar. You’ll want to place a fermentation weight on top, or  push the contents of the jar down and squeeze in a 4 oz jelly jar to submerge the contents below its own juice.

(If you look closely at the top of the jar, above, you’ll notice a custard dish that’s smushing down the cabbage under the weight of its own juice).

Place your fermenting lid & airlock on your jar, and push to the rear of your counter top. Allow to sit for at least 3 full days,  or as long as one month. Provided the cabbage remains under its own liquid, it will ferment quite nicely.

Once the fermenting session is done, remove the fermenting vessel and top with a canning lid and ring; refrigerate until ready to use.

How do you eat fermented curtido?

This fermented curtido can be enjoyed the same way that you would eat regular curtido, so go wild!

  • Use it on your pupusas
  • Serve on top of your tacos
  • As a side dish next to your rice and beans
  • On top of your tamales

 

Fermented Curtido
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3 from 2 votes

Fermented Curtido

Fermented Curtido is a traditional Salvadoran spicy and tart slaw that's made from carrots, cabbage, onions, and peppers fermented in a salt brine. 
Course Side Dish
Cuisine Salvadoran
Keyword Curtido
Prep Time 1 hour
Fermenting period 3 days
Total Time 4 days 1 hour
Servings 16 people
Calories 20kcal
Author Rebooted Mom

Ingredients

  • 1 head green cabbage
  • 1 medium onion
  • 2 medium carrots grated
  • 2 ea serrano peppers stem removed, seeded and finely diced
  • 1.5 Tbsp sea salt

Instructions

  • Prepare your ingredients: slice the cabbage and onions into thin ribbons. Combine the sliced cabbage, sliced onions, grated carrots and diced peppers in a large bowl, mix well.
  • Toss with salt evenly throughout. Work the salt into the curtido with your hands to distribute evenly. Allow the mixture to sit for 45 minutes to an hour until it begins to sweat.
  • Place your mixture in a fermentation vessel. Use a fermenting crock or a mason jar topped with an airlock. If you smush everything well you should be able to fit everything into a one quart canning jar.
  • Top with a fermentation weight or a 4 oz jelly jar (which may cause liquid to creep up and overflow - but that's ok!) Your goal is to ensure the cabbage stays completely submerged in its own liquid.
  • Add your fermentation lid and airlock and allow to ferment for at least 3 days. You can leave it longer if desired. Taste it after several days, and if it's to your liking, jar it up and refrigerate (which will slow the fermentation).

Notes

  • Recipe makes 1 quart of fermented curtido - 16 servings (each 1 Tbsp).

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 670mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1329IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg

This curtido will keep for several weeks in the refrigerator. It’s best enjoyed on pupusas, tacos, or as a simple side dish with any meal.

Looking for more ferments?

  • Fermented Tomatillo Salsa
  • How to Preserve Lemons (Fermented Lemons)
  • Raw Fermented Tomatillo Salsa (Salsa Verde)
  • Fermented Serrano Pepper Hot Sauce
  • Fermented Fresno Pepper Hot Sauce
  • Fermented Brussels Sprouts Relish
  • Fermented Salsa Recipe
Fermented Curtido

Fermented Curtido is a traditional Salvadoran spicy and tart slaw that’s made from carrots, cabbage, onions, and peppers fermented in a salt brine.

Shared by Sheryl

Trackbacks

  1. Roasted Poblano and Garlic Pesto - Rebooted Mom says:
    August 20, 2019 at 2:40 pm

    […] alongside or on top of fish tacos along with spicy pickled radishes and curtido […]

    Reply
  2. Fermented Radishes - Rebooted Mom says:
    August 26, 2019 at 11:53 pm

    […] Fermented Curtido […]

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  3. Fermented Brussels Sprouts Relish - Rebooted Mom says:
    August 31, 2019 at 12:28 am

    […] last batch of kraut (actually fermented curtido) I made is long but a memory. And the spicy fermented daikon radish relish (coming soon) is nothing […]

    Reply
  4. 32 Cheap Foods to Add to Your Grocery List Today - Raising Dexters says:
    June 10, 2021 at 5:18 am

    […] can fry it, boil it, and even ferment it for a healthy condiment. Plus, cabbage lasts for months when stored properly in your […]

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  5. Fermented Serrano Pepper Hot Sauce - Rebooted Mom says:
    September 20, 2021 at 3:38 pm

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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