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Curtido - Salvadoran Cabbage Relish
The longer this curtido recipe ferments, the better it’s going to taste. If you’re new to fermenting, this Salvadoran cabbage relish is an easy recipe to start with.
👥 6 Servings👤 Rick Martinez📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Toss cabbage, carrots, onion, chiles, garlic, oregano, and 5 tsp. Diamond Crystal or 3 tsp. Morton kosher salt in a large bowl to combine. Let sit ⏱️ 30 minutes for cabbage to wilt. Transfer to an airtight container (such as a 2-qt. glass jar) and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Tightly cover curtido and let sit at room temperature, tasting daily, until flavor is to your liking, at least 1 day and up to 5 days.
medium carrots, grated on the large holes of a box grater3dried oregano, preferably Mexican2 teaspoons. Diamond Crystal or 3 tsp. Morton kosher salt, plus more5 tsp
2
Just before serving, drizzle oil into curtido and toss to combine. Taste and season with vinegar and more salt if needed. (If serving after ⏱️ 48 hours or longer, curtido will be tangy and may not need vinegar.) Do Ahead: Curtido can be made 1 week ahead. Chill after you have added the oil and seasoned.
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