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Zesty Spicy Mexican-Style Curtido

A lightly fermented Salvadoran cabbage slaw with carrot, onion, jalapeño, and oregano — tangy, spicy, and alive with crunch, the perfect bright topping for tacos and pupusas.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings

Equipment

  • Large mixing bowl
  • Clean jar or crock

Ingredients
  

  • 1 small head of cabbage, finely shredded
  • 2 large carrots, grated
  • 1 small onion, thinly sliced
  • 1-2 jalapeño peppers, finely chopped (adjust for heat)
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar

Instructions
 

  • Combine the Vegetables: In a large bowl, mix the shredded cabbage, grated carrots, sliced onion, and chopped jalapeños.
  • Prepare the Brine: In a separate bowl, whisk together the vinegar, water, salt, oregano, and sugar until dissolved.
  • Combine and Pack: Pour the brine over the vegetable mixture and toss until well coated. Pack the mixture tightly into a clean jar, pressing down to remove air bubbles.
  • Ferment: Seal the jar and leave it at room temperature for 2-3 days to ferment, depending on your desired tanginess. Check daily, and taste to see when it reaches your preferred flavor.
  • Refrigerate: Once fermented, store the curtido in the refrigerator. It will continue to develop flavor over time, and can be enjoyed for weeks.