This dish is a succulent and very traditional pickled vegetable salad from El Salvador. The key ingredient in this dish is oregano, as it provides an intense aroma and a good flavor.
What it is made of
Curtido is mainly made with fermented cabbages, onions, garlic, and carrots in a mixture of salt and vinegar, but the most important thing is that the unique touch of oregano cannot be missing.
The technique used for its preparation is fermentation, a very simple and natural process that has been used since ancient times. It is used for preserving food over long periods by producing probiotics that promote healthy gut flora.
Salvadoran Sauerkraut
Curtido is very similar to sauerkraut, a dish from Central European cuisine made with fermented cabbages in a brine with a delicious acidity.
Another variation of curtido can be spicy, using hot peppers, while other versions employ vegetables like cauliflower and beets with a slightly sweeter touch.
For making curtido, sometimes it is necessary to blanch the vegetables first before placing them in the brine to ferment. This process should be done in well-sealed containers to ensure proper fermentation.
This process can last from a few hours to days, depending on the desired flavor and quality of the curtido. The longer the fermentation, the better the flavor of the dish.
This dish is a delicious companion to various meals, and the best part is that it is one of those recipes you can make at home because of how easy it is to prepare, where acidity and saltiness blend into an incomparable mixture of flavors.
