Curtido

Often served alongside pupusas, curtido is quick to assemble, but aged over three days so the shock of pink cabbage can develop high notes and deep flavor. Transfer your finished curtido to clean jars, which make it easy to store and give away to friends.

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 Information

  • Nutritional analysis per serving (2 servings)

    85 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein; 3211 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Enough to accompany 12 pupusas

Preparation

1. Combine all ingredients in a large, clean bowl. Using clean tongs or hands, gently crush the vegetables in the brine.
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.