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Vegetables from El Salvador
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; a quick vinegar version that is not fermented also exists.
| Green cabbage1 head (about 3½ lb) | [shockey2014] |
| Carrot, sliced1 | [shockey2014] |
| Onion, thinly sliced½ | [shockey2014] |
| Garlic, grated2 cloves | [shockey2014] |
| Dried oregano, crumbled1 Tbsp | [shockey2014] |
| Chilli flakes2 tsp | [shockey2014] |
| Ground cumin¼ tsp, or to taste | [shockey2014] |
| Unrefined sea salt1–1½ Tbsp | Start with 1 Tbsp and add a teaspoon more if needed[shockey2014] |
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
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; a quick vinegar version that is not fermented also exists. 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).
| Main step | 4–14 daysReported[shockey2014] | Ferment at cool room temperature |
|---|---|---|
| Acidity | pH up to 4.6Reported[snyder2020] | Ferment at cool room temperature |
Curtido ferments like sauerkraut but with carrot, onion, garlic, oregano and chilli in the jar. A 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, and check that the pH falls steadily below 4.6, the critical limit that holds back Clostridium botulinum. Discard a batch that does not get there. More than 2 % salt is an important safety factor, and this recipe gives salt only by the spoon, so weigh it. Fermentation is what kills pathogenic E. coli. In a sauerkraut study pathogens fell 5 log (100,000-fold) in the first 4 days at 18–22 °C. But E. coli can survive up to 2 weeks in commercial fermentation brine at 20 °C and a month or longer in acidified brine at 4 °C, so let the ferment finish, 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 in traditionally fermented vegetables, not tested in curtido; it can survive up to 2 weeks in commercial fermentation brine at 20 °C; Clostridium botulinum in traditionally fermented vegetables, not tested in curtido; held back once the pH is below 4.6.
Every number is labelled with how it is known. How this atlas is made
