Curtido

This quick curtido is a great topping to add to your favorite pupusa recipe.

Servings: 1 jar

Author:

Prep Time
20 minutes

1 hour, 15 minutes

Total Time
1 hour, 20 minutes

Side Dish

Salvadoran

Vegan Dairy Free Vegetarian Gluten Free Paleo egg free nut free

Instructions

1 Boil a medium sized pot of water over high heat.
2 Slice cabbage and red onions into thin strips. Grate the carrots with a grater
or zester. Slice the green onions and jalapeños into thin slices.
3 Add the cabbage to the boiling pot of water then take the pot off of the heat.
Leave the cabbage in the pot of water for about 1 minute then drain the water
from the cabbage.
4 Mix the vegetables and the salt together in a large jar or bowl. Leave the
veggies to rest for at least 15 minutes. The salt will help to draw some of the
liquid out of the veggies and break down the cabbage.

If you find that your cabbage is still tough you can try massaging the salt into
the cabbage.
5 Top the veggies off with the vinegar and oregano and let the veggies rest for at
least 1 hour. You can leave the curtido to rest in the refrigerator for up to 3
- 5 days before using it.

You might need to pack the veggies down in the bottom of the jar so that they
can be more easily covered with the liquid. You can put a ziplock bag filled
with water or a weight on top of the veggies to push them down.