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How Do You Make Curtido at Home?

How Do You Make Curtido at Home?

Chef Pupusita

Curtido is a traditional Salvadoran fermented cabbage slaw that is typically served with pupusas. It is tangy, slightly spicy, and packed with flavor, making it the perfect accompaniment to many dishes. Here’s a detailed guide on how to make curtido at home.

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Ingredients

  • 1 small head of green cabbage (about 2 pounds), shredded
  • 2 large carrots, grated or julienned
  • 1 medium white or yellow onion, thinly sliced
  • 1-2 jalapeños or other chili peppers, thinly sliced (optional, for heat)
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 cup white vinegar or apple cider vinegar
  • 1 cup water

Instructions

1. Prepare the Vegetables

  1. Shred the Cabbage:
  • Remove any wilted outer leaves from the cabbage.
  • Cut the cabbage into quarters and remove the core.
  • Shred the cabbage finely using a knife, mandoline, or food processor.
  1. Grate the Carrots:
  • Peel the carrots and grate them using a box grater or food processor. Alternatively, you can julienne the carrots for a different texture.
  1. Slice the Onion:
  • Peel the onion and slice it thinly.
  1. Prepare the Jalapeños (Optional):
  • If you prefer a spicy curtido, thinly slice the jalapeños or other chili peppers.

2. Combine the Ingredients

  1. Mix the Vegetables:
  • In a large bowl, combine the shredded cabbage, grated carrots, sliced onion, and jalapeños (if using).
  1. Add the Seasonings:
  • Sprinkle the salt and dried oregano over the vegetables.
  • Toss everything together to evenly distribute the salt and oregano.

3. Pack the Vegetables

  1. Pack the Vegetables into a Jar:
  • Transfer the vegetable mixture into a large glass jar or container. Pack it down firmly to remove any air pockets.
  1. Add the Brine:
  • In a separate bowl or measuring cup, mix the vinegar and water.
  • Pour the vinegar-water mixture over the packed vegetables, ensuring that all the vegetables are submerged. If needed, add more water to cover the vegetables completely.

4. Ferment the Curtido

  1. Cover and Weigh Down:
  • Cover the jar with a lid or a clean cloth secured with a rubber band. If using a cloth, place a small weight (like a clean rock or a smaller jar filled with water) on top of the vegetables to keep them submerged.
  1. Ferment at Room Temperature:
  • Let the curtido ferment at room temperature for at least 24 hours. For a more developed flavor, you can ferment it for 3-5 days. Taste the curtido periodically to check for desired tanginess.

5. Store the Curtido

  1. Transfer to the Refrigerator:
  • Once the curtido has reached your preferred level of tanginess, transfer it to the refrigerator to slow down the fermentation process.
  1. Storage:
  • Curtido can be stored in the refrigerator for up to several weeks. The flavors will continue to develop over time.

Tips for Making Curtido

  • Adjusting the Flavor: If you prefer a milder flavor, use less vinegar and more water. For a stronger tang, increase the amount of vinegar.
  • Adding Spices: Experiment with additional spices like cumin seeds, black peppercorns, or bay leaves to add more depth of flavor.
  • Fermentation Time: The length of fermentation can be adjusted to your taste preference. A longer fermentation will result in a tangier curtido.
  • Serving: Serve curtido chilled or at room temperature alongside pupusas, tacos, or as a side dish for grilled meats.

Conclusion

Making curtido at home is simple and requires only a few basic ingredients. By shredding and mixing cabbage, carrots, onions, and optional jalapeños with vinegar and water, you can create a tangy and flavorful fermented slaw. Letting it ferment for a few days enhances its taste, making it a perfect accompaniment to traditional Salvadoran dishes like pupusas. Enjoy your homemade curtido as a refreshing and zesty addition to your meals!

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