Curtido is a Salvadorian version of the Sauerkraut.


For a single small red cabbage head (scale at will).

  • 1 small red cabbage (≈ 2 lbs), finely shredded (a mandoline yield good results if you have the patience), with a couple of external leaves set aside

  • 1 carrot, peeled and sliced

  • 1 small-sized onion (≈ 4 ounces), chopped

  • 1 clove of garlic, minced

  • 1 to 2 red radishes, sliced (optional)

  • 1 table spoon of red pepper flakes

  • 1 table spoon of dried oregano

  • 1 tea spoon of cumin powder

  • 1/200th to 1/100th mass on mass of pickling salt, see note.

  • Some room-temperature, chlorine-free water (tap water that you bring to boil in an open pot, then let cool under cover)

The ratios above are just a rough guide adaptable to taste except for the pickling salt: for the lacto-fermentation to go well, it’s important to add per pound (16 ounces) of mixed vegetables a precisely weighted quantity going from 0.08 to 0.16 ounces of salt.


  1. Prepare all the ingredients and mix them in a large bowl.

  2. Proceed exactly like you would for regular Sauerkraut: fill the smallest possible number of Mason jars, with the blend, thoroughly press it with your fingers to extract as much vegetation water as possible. Ideally, you should have the vegetables fully immersed in their own brine at the end. If not, just "cheat" by pouring on top some of the chlorine-free water your prepared. Tuck each jar with a cabbage leaf to avoid any contact between the precious mixture and the air. Put a lid on them.

  3. Set the jars aside in a dark place at room temperature for as long as it takes for the fermentation to come to an end (typically 4 to 10 days); to avoid spilling, make sure to go release the pressure every day or so, especially at the beginning.

The curtido is ready to eat as soon as the fermentation has completed; is it time to prepare some Pupusas to go along?