A tangy, lightly fermented slaw of shredded cabbage, carrot, and onion with oregano and chili, soured in brine. A Central American cousin of sauerkraut and chow-chow — crisp, bright, and probiotic, the traditional partner to pupusas.
An inexpensive way to turn a head of cabbage and a few carrots into a probiotic, flavor-packed condiment that stretches across many meals — kin to the Southern habit of stretching cabbage into chow-chow and slaw.
Curtido is a quick lacto-fermentation of cabbage and carrot in which wild Lactobacillus strains produce live probiotics and organic acids that support the gut microbiome and barrier. The cabbage's glucosinolates are converted during fermentation into bioactive compounds with anti-inflammatory and detoxification-supporting activity, while the preserved vitamin C and the fiber feed beneficial gut bacteria and aid blood-sugar control. As a tangy, low-calorie probiotic side, it brightens heavy meals and aids their digestion — and offers another vegetable-based entry point to the live cultures that support immunity and the gut-brain axis.
Shred cabbage, carrot, and onion; toss with oregano, sliced chili, and salt (about 2% by weight) or a salted brine. Pack tightly into a jar, keep submerged, and ferment at room temperature 2-5 days for a lightly soured slaw (longer for more tang). Refrigerate.
Free, no account needed to ask.