Citizens, few things are as satisfying to your elevated and near divine Generalissimo – the logos incarnate that is TFD! – as a humble yet delicious Salvadoran pupusa! 😀
No pupusa, however, is complete without being topped by the lightly fermented Latin-American kraut known as curtido!
Curtido is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart cole slaw. It is commonly served alongside pupusas, the national delicacy.
Fellow Central American country Belize has a similar recipe called “curtido” by its Spanish speakers; however, it is a spicy, femented relish made with onions, habaneros, and vinegar. It is used to top salbutes, garnaches, and other common dishes in Belizean cuisine.
If you are a fan of delicious, probiotic-laden kimchi, I guarantee you will love this simple but flavorful cousin to it, my Citizens! 😀 I included a much simpler version in my previous recipe for pupusas, this is now my go-to version!
Mine is based closely on the outstanding version I found at nwedible.com – I have added Mexican oregano to their version, and adjusted some amounts and types of the ingredients.
A pickle crock is absolutely your friend in this recipe and can be used for so many other pickle recipes that it is a must-have, IMHO. You can get one here – be sure and get the crock, the cover and the weights all together!
Battle on – The Generalissimo
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