Go Back
Close-up of a bowl filled with shredded pickled cabbage and carrots next to a glass jar.

Authentic Curtido (Salvadoran Fermented Cabbage Slaw)

This authentic Salvadoran curtido recipe creates a tangy, slightly spicy, and crunchy fermented cabbage slaw, perfect for topping pupusas or as a vibrant side dish for any Latin American meal. It's surprisingly simple to make and packed with irresistible flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Condiment, Side Dish
Cuisine: Latin American, Salvadoran
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 1 medium head green cabbage about 2 lbs, thinly shredded
  • 2 medium carrots grated or julienned
  • 1/2 medium white onion very thinly sliced
  • 1 tsp salt for salting cabbage
For the Brine
  • 1-2 jalapeño peppers thinly sliced (remove seeds for less heat, or use serrano for more)
  • 2 cloves garlic minced
  • 1 tbsp dried Mexican oregano crushed between your palms
  • 1 tsp salt for the brine
  • 1/4 tsp sugar (optional, balances acidity)
  • 1 cup apple cider vinegar or white vinegar
  • 1/2 cup water

Equipment

  • Large Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Colander
  • Large jar (e.g., quart-sized Mason jar) or airtight container

Method
 

Prepare the Vegetables
  1. In a very large mixing bowl, combine the thinly shredded cabbage, grated carrots, and thinly sliced white onion. Sprinkle 1 teaspoon of salt over the vegetables and toss thoroughly to distribute. Using your hands, massage the salt into the vegetables for 1-2 minutes.
  2. Let the mixture sit for at least 30 minutes (or up to 1 hour) at room temperature. This crucial step draws out excess water from the vegetables, ensuring a crispier curtido and preventing it from becoming soggy. You'll notice a pool of liquid at the bottom of the bowl.
  3. After resting, transfer the cabbage mixture to a colander and rinse it thoroughly under cold running water to wash off the excess salt. Squeeze out as much water as possible using your hands or pressing down with a plate. The drier the vegetables, the better the curtido.
Make the Brine
  1. While the vegetables are resting, prepare the brine. In a separate bowl, combine the thinly sliced jalapeño peppers, minced garlic, dried Mexican oregano (crush it between your palms to release more flavor), 1 teaspoon of salt, and optional sugar. Add the apple cider vinegar and water, then stir well until the salt and sugar (if using) are dissolved.
Combine and Ferment
  1. Return the well-drained vegetables to the large mixing bowl. Pour the prepared brine over the vegetables and toss everything together until evenly coated.
  2. Carefully pack the curtido into a clean, large jar (like a quart-sized Mason jar) or an airtight container. Press down firmly on the vegetables to remove any air pockets and ensure they are submerged in the liquid. If needed, add a little more water and vinegar (in a 2:1 ratio) to cover.
  3. Cover the jar loosely or with a fermentation lid (if you have one) and let it ferment at room temperature for 1-3 days. The longer it ferments, the tangier and more complex the flavor will become. Taste daily to determine your preferred level of sourness. Once it reaches your desired flavor, transfer it to the refrigerator.
  4. Your authentic curtido is ready to serve! It's famously paired with pupusas, but also delicious with tacos, grilled meats, or as a fresh side salad.

Notes

Curtido tastes best after at least 24 hours in the refrigerator, allowing the flavors to meld and develop. It will continue to ferment slowly in the fridge, becoming more flavorful over time. Store in an airtight container in the refrigerator for up to 2-3 weeks. Ensure the vegetables remain submerged in the liquid to prevent spoilage.