Theresita’s Salvadoran Cabbage Relish (Curtido)

My sister, Theresa, has an alehouse in Medford, Oregon, called Portal Brewing. She has a sign which tells the miles from there to her family’s cities! Cool, huh? She says, “It’s in front of the pub on the corner of 6th and Front in the historic district.”

Recipe of the Day Curtido


  • ½ large head red cabbage, thinly sliced
  • 3 medium carrots, shredded on the large holes of a box grater
  • ½ large red onion, thinly sliced
  • 2 habanero chiles, stems removed, thinly sliced
  • 1 garlic clove, grated
  • 1″ sweet pickled ginger, sliced
  • 2 tsp. dill (optional)
  • 5 tsp, salt, or more to taste
  • ¼ c.  olive oil
  • ¼ c. (or more) apple cider vinegar


  • Toss vegetables, herbs and salt in a large bowl. Let sit 30 minutes to wilt cabbage. Transfer to an airtight glass jar and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Seal and let sit at room temperature at least 24 hours.

  • If serving after 24 hours, toss with oil and vinegar and season with salt, if needed. If serving after 48 hours, curtido will be tangy and may not need vinegar; toss with oil, then taste and season with salt and vinegar, if needed.

    Word of the Day – famoso -famous

  • Tip of the Day – Cabbage relish can be made 1 week ahead; chill after 5 days. Serve with corn cakes.