Ingredients
Directions
Add cabbage, onions, carrots, jalapeños, and salt to a bowl and mix well to combine.
In another bowl or pitcher, add water, vinegar, oregano, and optional maple syrup and mix well; set aside.
Add all ingredients, except brine, to two 32-ounce glass storage jars or glass containers. Pack tightly and fill to the lower rim, leaving some space for gas to escape as the cabbage ferments.
Carefully pour the brine over the cabbage mixture, filling until all the cabbage is covered. Using a rubber spatula, gently press the cabbage mixture down to ensure everything is fully submerged. If you notice the mixture is above the vinegar solution, add a few more tablespoons of vinegar and water to ensure everything is fully covered.
Cover with an airlock lid, cheesecloth, or unbleached coffee filters. If using an airlock lid, secure it with a Mason jar lid. If using cheesecloth or coffee filters, secure them to the mouth of the jar with a rubber band.
Ferment on the counter in the coolest part of your kitchen (ideally between 68 degrees F and 75 degrees F), away from direct sunlight, for 24–120 hours (1–5 days). The longer the curtido sits, the tangier it becomes. We found that the curtido has the perfect tang and crunch at the 48-hour mark.
After fermenting the curtido to your liking, seal it with an airtight lid and store it in the refrigerator until you are ready to serve it with pupusas, tacos, grain bowls, or wraps!
Chef’s Notes
Substitutions
In place of green cabbage, try red cabbage.
If using red cabbage, try with beets in place of carrots.
In place of jalapeño, try poblano or serrano chilis. If you prefer a mild curtido, omit it from the recipe.
If you don’t have Mexican oregano, you can substitute it with Italian oregano. Mexican oregano has a robust, earthy flavor with citrus and licorice undertones, making it slightly more pungent and peppery — perfect for dishes like curtido. On the other hand, Italian oregano is milder, sweeter, and more herbaceous with subtle minty notes. While it may slightly alter the traditional flavor, it will still be delicious.
Prep Ahead
If you are short on time and prefer to pickle rather than ferment, you can follow the recipe as listed and do a quick pickle for 4 hours overnight in the refrigerator with the jar lightly covered until you are ready to serve.
How Does Fermentation Work?
The fermentation process works anaerobically or in the absence of oxygen. To avoid mold, keep the vegetables submerged in the brine.
How Much Brine?
Depending on the size of your cabbage and how thinly you slice it, you can yield anywhere from 5 to 8 cups of shredded cabbage and 2 to 3 cups of sliced onion. To account for this variation, I recommend making a 1:1 brine solution, as needed, in addition to the amount specified in the recipe. Start with ½ cup of water, ½ cup of vinegar, and ½ teaspoon of oregano if the original measurements are insufficient for your recipe.
Reduced Sodium
Salt is recommended but not required for fermenting. It maintains texture in the vegetables, regulates fermentation, and inhibits most bacterial growth other than the beneficial lactobacilli that give the fermented vegetables their sour or tangy flavor. No-salt ferments are usually very quick and do not yield the crisp textures of salt-brined ferments. They also do not benefit from the anti-microbial properties of the salt — increasing the risk of pathogenic growth. If you’d like, you can simply reduce the amount of salt used in the recipe.
Time and Temperature
Warm temperatures encourage and speed the process, whereas cold temperatures slow or “pause” the process.
Containers To Use for Fermenting
You can ferment vegetables in glass or non-toxic ceramic containers. Avoid plastic or metal containers, as they can corrode and leach chemicals into the food.
Storage
Store curtido in an airtight container in the refrigerator for up to 30 days.
8 servings
267g
- Amount per serving
- Calories50
- % Daily Value *
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 35mg2%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g11%
- Total Sugars 5g
- Includes 1g Added Sugars2%
- Protein 1g
- Calcium 60mg5%
- Iron 0.8mg5%
- Potassium 290mg7%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add cabbage, onions, carrots, jalapeños, and salt to a bowl and mix well to combine.
In another bowl or pitcher, add water, vinegar, oregano, and optional maple syrup and mix well; set aside.
Add all ingredients, except brine, to two 32-ounce glass storage jars or glass containers. Pack tightly and fill to the lower rim, leaving some space for gas to escape as the cabbage ferments.
Carefully pour the brine over the cabbage mixture, filling until all the cabbage is covered. Using a rubber spatula, gently press the cabbage mixture down to ensure everything is fully submerged. If you notice the mixture is above the vinegar solution, add a few more tablespoons of vinegar and water to ensure everything is fully covered.
Cover with an airlock lid, cheesecloth, or unbleached coffee filters. If using an airlock lid, secure it with a Mason jar lid. If using cheesecloth or coffee filters, secure them to the mouth of the jar with a rubber band.
Ferment on the counter in the coolest part of your kitchen (ideally between 68 degrees F and 75 degrees F), away from direct sunlight, for 24–120 hours (1–5 days). The longer the curtido sits, the tangier it becomes. We found that the curtido has the perfect tang and crunch at the 48-hour mark.
After fermenting the curtido to your liking, seal it with an airtight lid and store it in the refrigerator until you are ready to serve it with pupusas, tacos, grain bowls, or wraps!
