Curtido

I have a weird food confession: I used to put sauerkraut on tacos. Now hear me out, sauerkraut has a sour funk that actually goes well with Mexican food. So when I fi rst tried this fermented cabbage from my Salvadoran neighbors, I immediately loved it. It’s like Latin sauerkraut; but unlike its German counterpart, this one pickles very quickly. Curtido is the essential condiment for pupusas (thick Salvadoran stuf f ed fl atbreads), but I still like it on tacos, and with anything savory. 2 quarts

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, bring 5 cups water to a boil. Meanwhile, place the cabbage in a heatproof colander in the sink. Pour the boiling water over the cabbage and let drain. Rinse with cold water until the cabbage is cool, then drain again.

Step 2

Transfer the cabbage to a large bowl. Add the carrots, vinegar, oregano, and salt and mix well. Divide between two 1-quart jars, leaving space at the top for the resulting gases, and close the lids. Let ferment at room temperature for 24 hours, then refrigerate for 2 days before eating.

Step 3

Store the curtido in the refrigerator for up to 2 months after opening.