Curtido

Method

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1. Put the shredded cabbage in a large heatproof bowl and pour a kettle of boiling water over it. Count to thirty, then drain immediately in a colander.

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2. Press out the excess water and return the cabbage to the bowl.

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3. Add the carrot, onion, oregano and chilli flakes and mix.

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4. Warm the vinegar, water, salt and sugar with the bay leaves until the salt dissolves. Do not boil.

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5. Pour the warm brine over the vegetables and press them under with a plate.

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6. Cover with a cloth and leave at room temperature for 24 hours, then refrigerate.

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7. It is ready to eat after the day out, and better after three in the fridge.

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Chef’s Tips

• Thirty seconds under boiling water and no more. Left in it, the cabbage cooks and the crunch is gone for good.
• The day at room temperature is what makes it curtido. Straight to the fridge and you have pickled slaw.
• Keep the vegetables submerged in the brine, or the top layer browns.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Pupusas, which it exists to accompany
• Salsa roja alongside
• Grilled meat of any kind

Storage & Reheating

Refrigerates 3 weeks and improves for the first week. Use a clean fork each time and keep it under the brine.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.