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.
- 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
- In a glass bowl, combine the red cabbage, carrots and chives. Cover the mix with boiling water and set aside.
- In a separate bowl, mix together the cider vinegar, water, chili powder, salt and pepper to make a vinaigrette, then set aside.
- Drain the vegetables and place them in your Mortier Pilon 2L Fermentation Jar.
- 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.