Salvadoran
Curtido
A crisp Salvadoran cabbage relish with carrot, white onion, jalapeño, oregano, and clean vinegar tang, briefly blanched and rested until supple but still distinctly crunchy.
6 servings · 20 minutes prep · 5 minutes cook
Ingredients
Cabbage and Vegetables
- 1 1/2 pounds green cabbage, cored and very finely shredded
- 1 medium carrot, coarsely grated
- 1/2 medium white onion, sliced into very thin half-moons
- 1 small jalapeño, thinly sliced; remove ribs and seeds for less heat
- 6 cups water, brought to a full boil
Vinegar Seasoning
- 3/4 cup distilled white vinegar
- 2 teaspoons dried oregano, crushed between the fingers
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon granulated sugar
Directions
Blanch the Vegetables
- Combine the green cabbage, carrot, white onion, and jalapeño in a large heatproof bowl. Pour over the boiling water, press the vegetables beneath the surface, and stand for exactly 2 minutes.
- Immediately tip everything into a colander. Drain for 5 minutes, then press gently with clean hands or a folded towel to remove trapped water without crushing the cabbage.
Season the Curtido
- Whisk the white vinegar, dried oregano, kosher salt, and sugar until the salt and sugar dissolve. Toss with the drained vegetables until every strand is glossy and oregano is evenly distributed.
Rest and Serve
- Pack into a nonreactive container, press the vegetables lightly into the liquid, cover, and refrigerate for at least 2 hours, turning once after the first hour.
- Taste a cabbage strand before serving. It should be tangy, herbal, and still crisp; drain only excess liquid from each portion and serve cool. Refrigerate the remainder and use within 5 days.
