Curtido is a pickled or fermented salad made with cabbage and other ingredients such as carrots, spices, and vinegar. It is a popular accompaniment to Mexican and Central American cuisine and can be made in various ways, including with beets and green beans. It is often served with papusas and can be used with other dishes or eaten alone.
A curtido, also known as curtido blanco or curtido rojo, is a fermented or pickled salad made primarily with cabbage. “Blanco” refers to the use of traditional collard greens in the dish and “rojo” refers to the use of beets along with the collard greens. Many people compare curtido to dishes like coleslaw, sauerkraut, or kimchi, and it’s usually found in Mexican and Central American cuisine, where it accompanies many dishes. According to many people, it goes particularly well with the papusas of the El Salvadoran dish. A variety of ingredients are used to make curtido, such as cabbage, lemon juice, carrots, spices, vinegar, and onions.
Pickling and fermentation are the two main ways curtido is made. Fermentation is the traditional way to prepare the dish, but pickling provides similar results in less time. When ingredients are fermented, the sugars break down and leave behind a vinegary taste. In pickling, this taste is achieved by adding some type of vinegar to a pickling solution.
In an El Salvadoran version of this dish, chopped cabbage and carrots sit in hot water for about five minutes. They are then drained and pressed to remove as much water as possible. Vinegar, shallots, red pepper and salt are added to the cabbage and carrot mixture. After they are combined, the mixture is left at room temperature for several minutes and then refrigerated until ready to use. Other versions use jalapeños or whey in addition to other ingredients or to replace them.
Curtido complements Mexican and Central American cuisine well. Many of these dishes are rich and filling, making the flavor and texture of the curtido a great accompaniment. The vinegar in the dish gives it a tangy flavor and the crunchy texture goes well with many dishes. Some people prefer to eat their curtido as a side dish, and others prefer to add it to beans, enchiladas or other dishes.
Another version of the dish is made in Guatemala and is known as curtido rojo. This version usually uses additional ingredients like beets, green beans, and red wine vinegar. Many people think this version tastes better when made using brine instead of fermenting the dish.
While primarily used in Mexican and Central American cuisine, curtido could also be used with a variety of other dishes. Many people enjoy things like hot dogs or other dishes where Cole slaw or other cabbage dishes can be used. Others prefer to eat it alone as a snack.
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