Curtido (Salvadoran Cabbage Relish)

If you’re new to fermenting, this curtido recipe is a good place to start as it pickles quickly and easily. You can taste the difference in flavor every day, and the longer you let this Salvadoran cabbage relish ferment, the better it’s going to taste. Sure, it’s great as a fresh slaw, but by day three, you’ll see what we mean. The salty brine becomes tangier as it sits, meaning you may not need to add the vinegar.

Traditionally, curtido is served with Pupusas and pairs well with Salvadoran Salsa Roja, but it is also excellent used alongside grilled meats and heavier mains, or any time you want a bright and pickle-y topping.

Editor’s note: This recipe was originally published on May 5, 2017.


Makes about 6 cups


large head of green cabbage, thinly sliced


medium carrots, grated on the large holes of a box grater


large white onion, thinly sliced


serrano chiles, thinly sliced


garlic clove, finely grated


teaspoons dried oregano, preferably Mexican


tsp. Diamond Crystal or 3 tsp. Morton kosher salt, plus more


cup extra-virgin olive oil

Apple cider vinegar (for serving)

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