Introduction: A Surprising Fact About Fermented Foods
Did you know that fermented foods have made an enormous comeback? In the past years, around the world, humans began to accept fermented foods as more than a taste but as a health product. Indeed, the global fermented food market is projected to be worth $90.42 billion by 2025, highlighting the cool renaissance these flavorful, complex treats have made. Of the many fermented foods, cortido, a Salvadoran specialty, is exploding, tangy, crunchy and beautiful, with a burst of flavor and health benefits.
Join us in exploring the world of cortido, and discover how this basic but powerful dish goes beyond being just a side—it’s a versatile and delicious complement to any meal. From its roots in El Salvador to how it’s made, its health benefits and how you can prepare your own, we’ll cover everything you need to know about the beloved dish, so you can dig in — literally.
What is Cortido?
Cortido is a classic Salvadoran condiment, a tangy, spicy fermented cabbage slaw. Like sauerkraut or kimchi, cortido is a fermented vegetable dish — this one is made with cabbage, carrots, onions and a variety of seasonings. The vegetables are pickled with vinegar, lime juice and, in some cases, chili peppers, which impart to cortido a signature bold flavor profile.
Cortido is often served next to pupusas — El Salvador’s famous stuffed cornmeal cakes — but it’s versatile and can be used on a variety of different dishes for balance and a jolt of flavor. Its crunch and sour tones are a perfect counterpoint to fat and heaviness, providing a kind of bracing relief.
A Brief History of Cortido
The origins of cortido stem from the indigenous peoples of Central America, who fermented to preserve their food. This statement is thought to be true, especially since fermented vegetables predate European contact with the Americas by several centuries.
The dish we can recognize today is heavily inspired by both indigenous practices, as well as Spanish colonial cuisine. Cabbage, introduced to the Americas by the Europeans, became a key ingredient in cortido, as it was abundant and could be fermented into a long-lasting source of nutrition.
In Salvadoran culture, cortido is not simply a side dish it is often viewed as a representation of cultural identity and pride. Its bold, punchy flavors are emblematic of the vibrancy of Salvadoran food, and the significance of fresh, locally sourced ingredients. Over time, cortido has become a deliciously necessary accompaniment to Salvadoran meals, most often served with pupusas, grilled meats or even as a taco topping.
What Makes Cortido Unique?
What makes cortido different from other fermented foods? Here are a few of the main elements that impart cortido its unique personality:
1. Fermentation
Fermentation is the magic behind cortido’s signature tang. As the mixture is fermented, natural bacteria consume the vegetables’ sugars, transforming them into lactic acid. It helps preserve the vegetables as well as bring out their flavors and making them sour and tangy. Fermented cortido has a deeper, more complex flavor profile than its quick-pickling cousins, who use vinegar for acidity, and that develops as it ages.
2. Crunchy Texture
It’s still crunchy after the fermentation process. That texture makes it a wonderful foil for the soft, warm pupusas it so often shares a plate with. The cabbage and carrots stay crunchy, and the onions soften a little, which adds layers of texture that keep each bite interesting.
3. A Zesty Kick
Cortido is typically spiced with the addition of chili peppers, adding an extra kick. The spiciness from the peppers and zing from the vinegar and lime is robust, zesty and a perfect level of spicy. Cortido in some versions might be touched with garlic, oregano or cumin for depth and complexity.
4. Versatility
Even though curtido is that most commonly served alongside pupusas, it can be used in so many other ways. It can be added to tacos, sandwiches, grilled meats or even served as its own dish. The ways to incorporate curtido into meals are limitless, which makes it an awesome side or condiment that will take almost any dish above and beyond.
How is Cortido Made?
Cortido is easy to prepare and requires only a few ingredients, though patience is required because it needs time to ferment. Here’s a step-by-step guide to making your own batch of this flavorful condiment.
Ingredients:
- 1 Medium head of cabbage (shredded)
- 1 large carrot (shredded)
- 1 medium onion (sliced very thin)
- 1 to 2 jalapeño peppers (sliced, optional for spice)
- 1 ½ cups white vinegar
- 1 cup water
- 1 tablespoon sea salt
- 2 cloves garlic (minced, optional)
- 1 tablespoon oregano (optional)
- 1 teaspoon cumin (optional)
- 1 tablespoon lime juice, optional
Instructions:
- The Shred the Vegetables: Shred the cabbage and carrot into thin, bite-size pieces. Thinly slice the onion and optional jalapeños. For a milder version, deseed the jalapeños. Transfer the vegetables to a large bowl.
- Whisk the Brine: In another bowl, whisk together the vinegar, water, salt, lime juice and any spices or herbs you’re using (garlic, oregano, cumin). Mix until the salt is dissolved.
- Pour: Mix the brine with the vegetables. Combine everything well to ensure the vegetables are covered in the brine.
- Pack Into a Jar: Spoon vegetable mixture into a large, clean glass jar. Push down firmly to release any air bubbles and to ensure the vegetables are covered by the brine. You might need to weight the vegetables down (with a clean rock or a smaller jar, for example) so they stay under the brine.
- Ferment: Put a lid on the jar, or cover it with a towel, and put it in a room temperature place for 2 to 5 days, or to the level of fermentation you like. The longer it sits, the more tang there will be. Take a taste every so often until it’s fermented to your liking.
- Refrigerate: Once the cortido has achieved the desired tangy bite, transfer it to the fridge, where it will still ferment, but at a much slower pace. It will last 1 to 2 weeks.
Health Benefits of Cortido
Cortido not only tastes great, it also has an array of health benefits from the fermentation process. And here’s a few reasons why curtido is not only delicious, but a great thing to be putting into your body:
1. Rich in Probiotics
As a fermented food, curtido is loaded with good-for-you probiotics. Such beneficial bacteria promote gut health, aid digestion, and may help to relieve symptoms of conditions like irritable bowel syndrome (IBS). Our immune system gets boosted as well from probiotics which keep your body strong enough not to get ill.
2. Low in Calories
Curtido is naturally low-calorie and high-fiber. That makes this an awesome side dish for any kind of meal for those wanting to amazed themselves with a healthy, satisfying side without additional calories on their plate. And the fiber can help with digestion and support a healthy gut.
3. Full of Antioxidants
The vegetables found in curtido—most notably cabbage and carrots—are high in antioxidants such as vitamin C, which may help combat free radicals in the body. These antioxidants promote health and can contribute to healthier skin and lower inflammation while enhancing your immune system.
4. Supports Detoxification
Fermented foods such as curtido help detoxify the body via a healthy gut microbiome. A healthy gut is a huge part of a healthy digestive system, as well as healthy nutrient absorption and adequate support for the body’s detoxifying actions.
Cortido and Its Place in Salvadoran Cuisine
As a staple of the cuisine in El Salvador, curtido is served with pupusas, the national dish. Pupusas are thick corn tortillas filled with cheese, beans or pork. The tangy crunch of curtido beautifully complements the rich, savory flavors of the pupusas, making for a deliciously balanced meal.
“But cortido doesn’t only belong on pupusas. It pairs well with a wide variety of other foods, including tacos, grilled meats, or even as a topping on sandwiches or burgers. Its versatility enables a wide range of uses to make many meals a little more flavorful and healthy.
Cortido Around the World
Although cortido comes from El Salvador, it has spread its popularity through other Central American countries and even beyond. In the U.S. — especially in neighborhoods with large Salvadoran populations — cortido is available at restaurants and food trucks. But as fermented foods around the world continue to rise in popularity, cortido is gaining traction among those looking for a bit of zing and tang on their plates.
Key Takeaways
- Cortido is a tangy, crunchy, deeply flavorful fermented cabbage slaw from El Salvador, where it is most commonly served with pupusas, but it’s versatile enough to go well with many other dishes.
- Fermentation provides cortido both flavor and good-for-you benefits, including probiotics and antioxidants.
- Cortido is easy to make at home, and you can use all kinds of spices and herbs to make it your own.
- Cortido is an essential part of Salvadoran food, a point of cultural pride and a tangy condiment added to traditional meals.
Frequently Asked Questions(FAQ)
1. How long does cortido need to ferment?
At room temperature, fermentation of cortido usually takes 2 to 5 days. You taste as you go to see how much sourness you like.
2. Can you use other vegetables in cortido?
Yes! Though cabbage, carrots, and onions are the traditional ingredients, feel free to mix the vegetables up — you can use radishes, beets, or even cauliflower, all of which can yield a beautifully customized variation of cortido.
3. Is cortido spicy?
Cortido is mildly spicy, though — like most any food in El Salvador — it could be as spicy as you want it, since those who make it will add different amounts of chili peppers. You can control the heat by controlling the type and amount of peppers in your recipe.
4. Is it possible to make cortido without vinegar?
Vinegar is a crucial element in cortido, as it preserves the vegetables. If you’d like a different flavor profile, though, you could also try switching out vinegar for lemon or lime juice.
5. Is it safe to keep cortido for more than 1-2 weeks?
Cortido is best when you consume it within 1-2 weeks. After that, its flavor can alter, and it may not be as crunchy. If you’d like to preserve it longer, you can freeze it, although the texture might change.
6. Can you make cortido without fermenting?
Although the fermentation process is what imparts cortido its distinctive flavor and health benefits, you can quick-pickle the vegetables in vinegar and spices, as an alternative method. It will not have the same flavor complexity as fermented cortido, though.
Conclusion
Curtido is not only a delicious side dish; it is an emblem of Salvadoran culture, a healthy and flavorful complement to any meal. With its tangy, crunchy texture and spicy kick, it’s no surprise that curtido is gaining popularity around the world. Whether you’re serving it with a pupusa, dolloping it onto tacos, or simply spooning some into your mouth, curtido will add a punch of flavor and health to your table. So the next time you’re searching for something different to experiment with in the kitchen, consider adding curtido to the mix. You’ll be glad you did!
