CURTIDO RECIPE: HOW TO MAKE CURTIDO SALVADORIAN SLAW

Step 1

While the vegetables are sweating, cut the jalapeños. Remove the seeds and stem and dice small. Do the same if you’re using fresh oregano.

Step 2

After 30 minutes, add the jalapeño and oregano to the vegetables.

Step 3

Pack the vegetables into the jar(s) and press down to make sure all vegetables are submerged in the brine. You can also weigh down your vegetables if you’d like.If you are using a secure lid, screw your lid on and burp your curtido every 12-24 hours based n how active it is. If you are using an airlock, you should see activity in the airlock within the first 24 hours.

Step 4

Taste  curtido after 3 days. It will take up to 7 days to be ready to eat.

Step 5

When it is to your liking, store it in the fridge.