Curtido is a dish common to El Salvador. I always thought it was Mexican but googled it before writing this and it seems to have originated in El Salvador but I’m just repeating what I found on the internet. I have no real knowledge of where it started but I know I love it.
If you’re interested in making it, you can find lots of recipes online. There are basically two ways to make it. I believe the original recipes were made by fermenting, very similar to sauerkraut, and that’s the way I’ve had it and made it. Another way seems to be to add apple cider vinegar and leave it in the fridge for a few days but there’s no real fermentation taking place in the jar. Because I like the flavor of the fermented version, and I believe the fermented version has probiotics, that’s the route I go.
I make it with shredded cabbage, carrots, onions and chopped jalapeno peppers. Salt is added, the ingredients are all pounded or massaged to release liquid, the fermenting weights keep the ingredients covered in the liquid.
I leave it out for a few days . . 5 – 7 days, then move it to the fridge once I like the taste of it.
This batch, I used a jalapeno pepper but it wasn’t very hot so I chopped a serrano pepper and added that. Then I tasted the pepper and it was HOT so I took some of it out. It may not be spicy enough but I can always add red pepper flakes. I’d rather it be not spicy enough than too spicy.
We eat this as a coleslaw but it’s also very good on sandwiches or burgers.