Curtido: Salvadoran fermented cabbage

Introduction:

Vegetable fermentation can transform into a flavorful, health-boosting superfood. Salvadoran fermented cabbage is a prime example of how vegetable fermentation can elevate ordinary ingredients into extraordinary ones. Discover its health benefits, recipes, and cultural significance in every bite. It is just like Germany has its sauerkraut and Korea has its kimchi, El Salvador has curtido.
This dish is a lacto-fermented condiment, showcasing the art of fermentation in traditional Salvadoran cuisine. This vibrant dish called “curtido,” is not just a delicious complement to various meals; it’s also a probiotic-rich food that can enhance your digestive wellness

Ingredients:

1 Green or red cabbage cut into small pieces (Large, about 3 Ib).

1 large or two small onions are cut into cube-shaped pieces.

1 Ib carrot cut into small pieces with the help of a grater.

8 cloves garlic, chopped.

1-3 sliced green jalapeno peppers ( If desired, you can remove the seeds for less spicy).

1 small bundle of fresh Cilantro (leaves and stems), chopped.

1 lime juice including peels.

1 ½ tablespoons dried oregano or 3 tablespoons fresh oregano

1 teaspoon black peppercorns (optional)

3 to 6 tablespoons of sea salt depending on the quantity of the vegetables.

½ Cup water ( if needed).

Tools:

Except for glass jars or ceramic crooks, fermented weight, and wooden spoons.,these tools or not mandatory. You can use anything for fermentation but if you want to do it more professionally, you can use these tools.

3 Quater-sized glass jars with plastic or non-reactive lids.

You can use a ceramic crock.

Formented weight for submerging the ingredients.

Knife and cutting board for cutting the vegetable ingredients.

Grater for grating.

A funnel is used to transfer the ingredients into a jar.

Wooden spoon or any suitable packing tool.

Kitchen scale for exact measurement.

Measuring spoon for exact ingredients portion.

Instructions:

1. Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, minced garlic, sea salt, oregano, sliced green jalapeno peppers slice, and black peppercorns (optional). you feel free to adjust the amount of minced garlic or fewer jalapeno pepper slices, but always remember the ratio of the vegetable and salt.

2. Massage the Mixture: Use your hands to massage the mixture for about 5-10 minutes until the cabbage releases its juices and softens.

3. Pack into Jars: Transfer the mixture into a clean glass jar, pressing down firmly to eliminate air pockets. Leave about an inch of headspace at the top.

4. Add Water (if necessary): If the vegetables are not submerged in liquid, add a little water to cover them completely.

5. Ferment: Seal the jar with a lid (not too tightly) and let it sit at room temperature for 5-7 days. Check daily and press down if necessary to keep the vegetables submerged.
6. Taste and Store: After 5-7 days, taste for desired sourness. Once ready, seal tightly and refrigerate. Enjoy your Salvadoran fermented cabbage as a tangy side dish.

Fomentation Note:

You leave the jar at room temperature for 5 to 14 days to ferment, avoiding direct sunlight.
Always remember in your mind It will ferment more quickly if your room or kitchen is warmer than room temperature.
Its taste becomes more sourer as long as you ferment it, so It depends on your taste.
There is no fixed time frame to let it ferment, it’s simply ready when you are ready for your desired taste.

How to serve?

Curtido is usually served with the pupusas. Pupusas are thick corn cakes that look like tortillas stuffed with things like chees meat and vegetables.We will also serve with Mexican famous dish tacos or central Ameica-inspired dishes.