Where to buy curtido near me?

Curtido is a lightly fermented Salvadoran cabbage slaw made with cabbage, carrots, onions, and sometimes jalapeños, seasoned with vinegar and oregano.

Curtido can last up to 2 weeks when stored in an airtight container in the refrigerator.

Curtido is commonly served with pupusas, tamales, tacos, grilled meats, or as a topping for sandwiches.

Curtido can be mildly spicy if you add jalapeños; otherwise, it is usually tangy and not spicy.

Curtido is best enjoyed fresh, but you can freeze it; however, the texture may become softer upon thawing.

Serve curtido chilled or at room temperature as a side or topping for various Central American dishes.

Store leftover curtido in an airtight container in the refrigerator.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

To make curtido, combine shredded cabbage, carrots, onions, and optional jalapeños with vinegar, water, salt, and oregano, then let it marinate for several hours or days to ferment slightly.

No, curtido is typically made raw and allowed to ferment or marinate; it is not cooked.

Curtido contains carrots, onions, and oregano, and is seasoned with vinegar, while sauerkraut is typically just fermented cabbage and salt.

For a mild flavor, ferment curtido for at least 4 hours. For a tangier taste, let it sit for 1-3 days.

Yes, curtido is naturally gluten-free since it is made from vegetables, vinegar, and seasonings.

Yes, curtido can be made ahead and even tastes better after marinating for a day or two.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

White distilled vinegar is most commonly used, but apple cider vinegar is also a good alternative.