Quick Curtido

By Dani Potts | July 15, 2025

Total time: 2 hrs 20 mins, Servings: 4

INGREDIENTS

  • 1 small green cabbage, about 1 1/2 pounds (approx 8 cups) finely shredded
  • 2 medium carrots, grated
  • 1 small white or red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 1/2 teaspoon dried oregano preferably Mexican oregano
  • 2 teaspoons Kosher salt (see notes)
  • 1 cup apple cider vinegar
  • 1/4 cup water

INSTRUCTIONS

  1. Heat 4 cups of water until very hot, but not boiling. Place the shredded cabbage in a strainer and pour the hot water over it. Drain well. 
  2. Transfer cabbage to a large bowl and add carrots, onion, jalapeño, oregano and salt. Toss to combine. Pour in the vinegar and 1/4 cup water over the vegetables, tossing well to coat everything. 
  3. Stuff the curtido into one or two wide-mouth jars, pressing down hard with a wooden spoon until the vegetables are mostly submerged in liquid. 
  4. Cover the jar(s) and chill for at least 1 hour, or overnight; the longer the slaw sits, the more flavourful and juicy it will be. 
  5. Curtido will keep for up to 2 weeks in the refrigerator.

Credit: https://www.sandravalvassori.com/quick-curtido-salvadoran-cabbage-slaw/#wprm-recipe-container-24904

BENEFITS

Curtido—a vibrant cabbage slaw bursting with cabbage, carrots, onions, oregano, and a hint of vinegar or lime—originated in El Salvador as the classic accompaniment to pupusas, the nation’s iconic corn cakes dating back to the indigenous Pipil people. While shorter fermentations make a bright, quick pickle, fully lacto-fermented curtido enriches dishes with beneficial probiotics, much like sauerkraut and kimchi. This tangy slaw isn’t just flavorful—it brings real health perks: cabbage and carrots deliver fiber, vitamins A and C, and carotenoids, while fermentation promotes gut health, bolsters immunity, and even supports heart and brain function.