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Vegetables from El Salvador, Honduras, Nicaragua
Shredded cabbage, carrot and onion are salted, seasoned with oregano and chilli, packed under their own brine and left to sour for a few days to two weeks. It is the slaw served with pupusas; many cooks make a quick vinegar version instead. Made in 6 steps over 4 days – 14 days. The longest step, ferment at cool room temperature, takes 4–14 days (Shockey K. and Shockey C. 2014). Lactic acid bacteria from the cabbage, Leuconostoc and Weissella first and Lactobacillus species later, as in other cabbage ferments does most of the fermenting.
| Main step | 4–14 daysReported[shockey2014] | Ferment at cool room temperature |
|---|---|---|
| Acidity | pH up to 4.6Set[snyder2020] | Ferment at cool room temperature |
| 1 head (about 3½ lb) | Green cabbage[shockey2014] |
| 1 | Carrot, sliced[shockey2014] |
| ½ | Onion, thinly sliced[shockey2014] |
| 2 cloves | Garlic, grated[shockey2014] |
| 1 Tbsp | Dried oregano, crumbled[shockey2014] |
| 2 tsp | Chilli flakes[shockey2014] |
| ¼ tsp, or to taste | Ground cumin[shockey2014] |
| 1–1½ Tbsp | Unrefined sea salt · Start with 1 Tbsp and add a teaspoon more if needed[shockey2014] |
| Starter | spontaneous |
Total time across the recorded steps: 4 days – 14 days
What changes: A cut line slices the cored cabbage into thin shreds
Set aside a few clean outer leaves to cover the jar later. Output: shredded vegetables.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Curtido ferments like sauerkraut but with carrot, onion, oregano and chilli in the jar, and over days rather than weeks. A common quick version skips fermenting and dresses blanched cabbage with vinegar instead.
Fermented curtido follows the rules for any fermented vegetable. Keep it under brine and away from air, check that the pH falls steadily below 4.6, the critical limit that holds back Clostridium botulinum and kills pathogenic E. coli, then refrigerate it (Snyder et al.). The quick vinegar version is not fermented and goes into the refrigerator from the start.
Hazards the sources name: Escherichia coli O157:H7, killed as the pH falls; Clostridium botulinum, held back once the pH is below 4.6.
Every number is labelled with how it is known. How this atlas is made
Claims that curtido comes from the Pipil or Lenca peoples have no source.
