Curtido
Published February 7, 2015
Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Kate S. Jordan.
- Total Time
- 20 minutes to prepare, 3 days to age
- Rating
- Comments
- Read comments
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Ingredients
1 pound cabbage, finely shredded (green or red or both)
2 ½ cups water
½ of a medium onion, thinly sliced
½ cup white vinegar
2 tablespoons kosher salt
½ to 1 teaspoon dried oregano, crumbled
Black pepper, to taste
Ground cumin, to taste
Nutritional analysis per serving
3 grams carbs; 15 calories; 1 gram fiber; 238 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a large, clean bowl. Using clean tongs or hands, gently crush the vegetables in the brine.
- Step 2
Place a clean plate on top of the vegetables, and weigh it down to fully submerge them under the brine. Let sit at room temperature for at least 3 days, or longer to your taste; the flavor will deepen and mellow over time. When it’s to your liking, transfer to clean jars, making sure brine covers the vegetables, and store in the refrigerator. Can keep for weeks.
Private Notes
Comments
I would omit the cumin and instead add oregano for flavor. To add more more flavor consider using apple cider vinegar or pineapple vinegar (which what is traditionally used in El Salvador). Also don't forget to add the shredded carrots and some sort of hot pepper.
If you are multiplying this recipe, the quantity of water will be far too high. Make sure to salt the water, not the cabbage, or you will end up with overly salty brine.
I salted 5 pounds of cabbage with the called for 10 tablespoons. Then I realized that 4 cups of water would fully cover the cabbage. I am now finding a big enough vessel to hold the additional water and cabbage just so I can get the appropriate salinity level. Then I'll pour off 8 cups of brine.
You need to be careful about reducing the salt - in dishes like this it used for flavor but also to balance the fermentation that occurs.
Love this recipe for helping me make the perfect curtido. I already knew how to make it but was always playing a guessing game. I ate it freshly made and was great! Tasted even better 3 days later with my Honduran pastelitos!
@erin I had an El Salvadorean friend teach me that the correct flour to use is actually masarepa (same used to make arepas). PAN is a popular choice.
Excellent on a hotdog! I used the suggestions of several people and added more oregano instead of cumin; black peppercorns, two bay leaves and a sliced jalapeño. Excellent substitution for sauerkraut on sandwiches.