Learn how to make this homemade fermented curtido recipe that is not only delicious but is also packed full of gut healthy probiotics and prebiotics.
As you likely already know, I am a huge enthusiast of fermented foods. They made a big impact on my health several years ago and I have been encouraging others to eat them ever since. I am constantly adding them to our meals, that being a side dish of fermented carrots or a smoothie made with milk kefir.
Another fermented food I have become a fan of is curtido. Years ago I followed a YouTuber that made a Spanish style sauerkraut recipe. It looked delicious. However, I could never get the recipe without joining her course. I began to experiment with the fermented curtido ingredients and am happy to share with you the results today.
The fermented curtido ingredients have a similar style to kimchi, being bold, sour and delicious. But the overall taste has more of a Spanish flare with the addition of oregano, lime juice and chili powder. I find it pairs perfectly with fajitas and taco salad.
Making your own fermented curtido at home is so simple. I am sure you will love it!
Are Curtido and Kimchi the Same?
While there are similarities between this fermented curtido recipe and kimchi, they are not the same thing. Both products are fermented cabbage dishes however, curtido is traditionally from El Salvador while kimchi has it’s roots in the Korean culture.
One big difference between curtido and kimchi is the type of cabbage used. Kimchi is usually made with napa cabbage and curtido uses a regular green head of cabbage.
Other distinct differences include the types of vegetables and spices that are added into the laco-fermented food.
With that being said, you may also wonder “is curtido the same as sauerkraut”? The answer, not quite. Once again, the two are fermented dishes that use cabbage but they differ in the spices used. If you’d like to learn more about making lacto-fermented kraut, be sure to check out this tutorial.
Why You’ll Love This Recipe
Great for the Gut – Not only is the curtido recipe full of probiotics, fermented food is easier to digest and makes the nutrients more bioavailable.
Easy to Make – This is an excellent Spanish kimchi recipe for beginners. It makes a small amount for you to try and takes a short amount of time to create.
Delicious and Non Spicy – This authentic dish from El Salvador is taken up a notch by lacto-fermentation. It is packed full of flavor without the all heat!
Tips
- Always select fresh, clean vegetables that are free from mold or decay.
- You can hand chop all of the ingredients, use a box grater or a food processor. I find I prefer the texture of the vegetables best when I chop them into chunks using a large, sharp knife.
- During the fermentation process periodically check the curtido to make sure everything is under the brine and there is no mold or kahm yeast growing.
- If the brine level drops during fermentation or when the jar has been placed into the refrigerator, don’t worry. You can create a small brine mixture by combining salt and non-chlorinated water. Top off the jar until the veggies are under the brine again.
- Every time you scoop the curtido out of the jar to eat, be sure to use a clean utensil to prevent contamination and the ferment going bad too soon.
Tools You May Need
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Bowl
Cutting board
Canning funnel
Sharp knife
What are the Ingredients in Curtido?
Cabbage – Use a large green cabbage. Always remove the outer leaves that may have spotting or marks. I like to use a sharp knife to cut the cabbage into small pieces but you can also run it through a food processor if you’d prefer finely shredded bits of cabbage.
Carrots – I like to use the organic carrots from Costco. A food processor makes quick work of shredding. A box grater will also work.
Onion – Dice the onion into small pieces so you don’t get a large chunk in a spoonful of curtido.
Jalapeño – Just a little bit adds flavor without adding heat. It is my favorite way to make a non spicy kimchi recipe.
Lime juice and zest – Helps add a terrific fresh flavor.
Oregano – I prefer to use dried oregano but fresh works well too.
Chili powder – I find mild chili powder adds the right amount of spice.
Sea salt – Celtic salt is my favorite salt to use when fermenting.
How to Make Fermented Curtido
Makes: 1 quart
Ingredients
1 head green cabbage
2 carrots, shredded
2 tablespoons onion, minced
1 1/2 teaspoons jalapeño, minced
1 tablespoon lime juice
1/2 teaspoon lime zest
3/4 teaspoon dried oregano
3/4 teaspoon chili powder
1 tablespoon sea salt
Directions
Remove and discard the outer leaves on the cabbage, then wash. Using a sharp knife, quarter the cabbage and remove the core. Cut the cabbage into small bite sized pieces.
Place the sliced cabbage into a large bowl. Sprinkle cabbage with salt, lime juice and lime zest. Mix to combine. Give the cabbage a taste. It should be salty without being overpowering. Add a little bit more salt, if necessary. Allow the cabbage to sit for about 45 minutes so that the salt removes the liquid from the cabbage.
After 45 minutes, you should see a pool of liquid at the bottom of the bowl. Squeeze and massage the cabbage to release any additional liquid.
Using a food processor or grater, shred the carrots. Dice the onion and jalapeño. Add vegetables to the bowl with the cabbage. Sprinkle in oregano and chili powder snd mix well.
Place the curtido into a quart size glass jar, packing it down with your fist or tamper as you fill the jar. Fill to the top of the jar leaving about 2 inches of headspace.
Add a fermenting weight on top, making sure the brine is completely covering the cabbage. Next add a fermenting lid to the top of the cabbage.
Set the jar aside on a plate or casserole dish as the it may leak during the first few days of fermenting. Ferment for 7 days, checking frequently to ensure the vegetables are still submerged below the brine. The fermented curtido is ready when it is sour yet still crunchy. Store the finished ferment in the fridge for many months.
FAQ
How Long Does Curtido Take to Ferment?
Typically curtido will take about 7 days to ferment. However, this is just an approximation as the temperature of the room will effect how fast or slow the Spanish kimchi ferments. The ideal temperature to ferment vegetables is 65-75° F.
If your home is cooler, place your jar of curtido near a warm spot, such as near the oven.
During hot days in the summer, our home can get into the mid 80s. When this happens, I turn on our air conditioning or place the curtido in the basement to prevent it from fermenting too quickly.
Is Curtido Good for Your Gut?
Yes! Rich in probiotics, prebiotics, minerals, vitamins and healthy salt, fermented curtido is excellent for your gut health.
What to Eat Curtido With
We love to pair this curtido recipe with dishes like tacos, chimichangas, fajitas and burrito bowls. It is also delicious to serve just as a side dish or with bratwurst, seasoned chicken and sandwiches.
More Fermented Food Recipes
Fermented Curtido Recipe (Spanish Kimchi)
Learn how to make this homemade fermented curtido recipe that is not only delicious but is also packed full of gut healthy probiotics and prebiotics.
Ingredients
- 1 head green cabbage
- 2 carrots, shredded
- 2 tablespoons onion, minced
- 1 1/2 teaspoons jalapeño, minced
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- 3/4 teaspoon dried oregano
- 3/4 teaspoon chili powder
- 1 tablespoon sea salt
Instructions
- Remove and discard the outer leaves on the cabbage, then wash. Using a sharp knife, quarter the cabbage and remove the core. Cut the cabbage into small bite sized pieces.
- Place the sliced cabbage into a large bowl. Sprinkle cabbage with salt, lime juice and lime zest. Mix to combine. Give the cabbage a taste. It should be salty without being overpowering. Add a little bit more salt, if necessary. Allow the cabbage to sit for about 45 minutes so that the salt removes the liquid from the cabbage.
- After 45 minutes, you should see a pool of liquid at the bottom of the bowl. Squeeze and massage the cabbage to release any additional liquid.
- Using a food processor or grater, shred the carrots. Dice the onion and jalapeño. Add vegetables to the bowl with the cabbage. Sprinkle in oregano and chili powder snd mix well.
- Place the curtido into a quart size glass jar, packing it down with your fist or tamper as you fill the jar. Fill to the top of the jar leaving about 2 inches of headspace.
- Add a fermenting weight on top, making sure the brine is completely covering the cabbage. Next add a fermenting lid to the top of the cabbage.
- Set the jar aside on a plate or casserole dish as the it may leak during the first few days of fermenting. Ferment for 7 days, checking frequently to ensure the vegetables are still submerged below the brine. The fermented curtido is ready when it is sour yet still crunchy. Store the finished ferment in the fridge for many months.
