Que es curtido

 

Like I said in the post before I would talk about curtido since it has been brought up in some blogs. Curtido is not only just a side that you eat with pupusas or pasteles de Pollo. This humble condiment holds a special place in the hearts and palates of Salvadorians, serving not just as a culinary delight, but as a powerful symbol of cultural identity and heritage.

Understanding what curtido is?

Curtido is a delightful mixture of shredded cabbage, carrots, onions, and oregano, marinated in a tangy blend of vinegar and spices. Its preparation involves a diligent process, ensuring that each ingredient harmonizes perfectly to create a burst of flavors that teases the taste buds

Its not just a condiment

In Salvadorian culture, curtido is more than just a side dish – it’s an integral part of the dining experience. Whether it's accompanying pupusas, the national dish of El Salvador, or served alongside grilled meats, curtido enhances the flavors of the meal, adding a refreshing and zesty contrast. Its presence on the table signifies a connection to Salvadorian heritage, reminding us of our shared history and traditions.

How to make it.

Alright then first thing first we need to get know our ingredients for today: 

- 1/2 head of green cabbage, thinly sliced

- 1 large carrot, peeled and grated

- 1/2 large onion, thinly sliced

- 1/2 cup white vinegar

- 1/2 cup water

- 1 teaspoon dried oregano

- 1/4 teaspoon red pepper flakes (adjust to taste

- Salt and pepper to taste

Step 1 Prepare the vegetable 

Thinly slice the green cabbage, ensuring it's finely shredded. Grate the carrot using a box grater. Slice the onion thinly. You can use a mandoline slicer for precision. Then in a large mixing bowl, combine the sliced cabbage, grated carrot, and sliced onion. Mix them together evenly to distribute the vegetables.

Step 2 Prepare the brine 

In a saucepan, combine the white vinegar, water, oregano, red pepper flakes, salt, and pepper. Bring the mixture to a boil over medium heat. Stir well to dissolve the salt and let it simmer for a minute or two. Once the brine is ready, carefully pour it over the cabbage mixture in the mixing bowl. Ensure that the brine covers all the vegetables

Step 3 Mix and marinate

Gently toss the vegetables in the brine, ensuring they are well-coated. Let the curtido sit at room temperature for about 1-2 hours. This allows the flavors to meld together. For a more intense flavor, you can refrigerate it and let it marinate overnight. After marinating, give the curtido a final toss to redistribute the flavors. Serve it as a refreshing side dish alongside your favorite Salvadorian dishes, such as pupusas, pasteles de Pollo, or yuca frita con chicharron