This lightly-fermented dish is somewhere between a salad and a relish, and gets its vibrant colour from the red cabbage inside. A distant cousin of sauerkraut and kimchi, curtido is a Salvadoran specialty and tastes great when served with pupusas – corn tortillas often stuffed with a savoury filling. This easy recipe for homemade red curtido takes only 3 hours to ferment.

Red Curtido

  • Servings: 1 jar
  • Difficulty: easy
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  • 2 cups (500 ml) shredded red cabbage
  • ½ cup (65 ml) grated carrots
  • 2 tbs (30 ml) chives
  • Boiling water, for covering the mixture
  • ½ cup (55 ml) cider vinegar
  • ½ cup (55 ml) water
  • A pinch of chili powder
  • 1 tsp (5 ml) salt
  • Ground black pepper, to taste



  1. In a glass bowl, combine the red cabbage, carrots and chives. Cover the mix with boiling water and set aside.
  2. In a separate bowl, mix together the cider vinegar, water, chili powder, salt and pepper to make a vinaigrette, then set aside.
  3. Drain the vegetables and place them in your Mortier Pilon 2L Fermentation Jar.
  4. Add the vinaigrette to the jar and mix. Let the mixture rest at room temperature for three hours. Once the curtido is ready, serve or refrigerate.



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