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Salvadoran Curtido

Servings 6 cups


  • 2 heads Green cabbage cored and sliced thin
  • 3 each Carrots peeled and grated
  • 2 each JalapeƱos seeded and sliced thin
  • 1 each White onion sliced thin
  • 1 Tablespoon Chili flakes
  • 1 Tablespoon Oregano dried
  • 4 % Sea salt The amount of salt you use will depend on the total weight of the vegetables


Equipment needed:

  1. Scale
  2. Fermenting crock
  3. Weights that will fit inside the crock


  1. In a large bowl weigh out the cabbage, carrot, jalapeƱo, onion, chili flake and oregano. Convert the total weight to ounces.
  2. Multiply that weight in ounces by .04. This will give you the amount of salt in ounces you need to add to your recipe.
  3. Weigh and add the salt to the vegetable mixture.
  4. With your hands massage the salt into the vegetables mixing thoroughly and squeezing firmly to release the cabbage's juices for about 5-10 minutes.
  5. Pack the mixture firmly into your fermenting crock and weigh down with weights.
  6. Make sure the vegetables are covered with at least 1-2 inches of liquid.
  7. If the vegetables are not covered, make enough brine to pour over them so that they are. (Brine = 1 teaspoon of salt for every cup of water)
  8. Cover and store on the counter at room temperature for 2 weeks.
  9. Transfer to jars with lids and refrigerate.