Curtido is a traditional Central American dish to pair with anything from tacos to delicious pupusas!
Curtido is normally a lightly fermented cabbage mixture, slightly reminiscent of sauerkraut in preparation, but something I enjoy a lot more than sauerkraut. My dish is not fermented so it is not the same as your traditional Curtido. With how busy my husband and I are, and how slam packed our refrigerator is with Thanksgiving food, I went with a slightly faster approach.
My Curtido is more of a quick pickle. This works with the vinegar giving it some tanginess, that you would normally get from a few days of fermentation. Granted it is not traditional and the flavor is coming from different chemical reactions, but this is much faster for people making dinners on the fly!
So if you are looking for an authentic Curtido I would suggest looking elsewhere, but if you want something quick to pair with your Venison Pupusas give it a try!
Curtido
Ingredients
Instructions
- Bring the water, vinegar, and salt to a boil.
- Place remaining ingredients in a bowl that will fit all ingredients and in your fridge.
- Once liquid mixture is boiling, cover the vegetables in the bowl. Stir to combine. Cover and let marinate in the fridge.*
