Curtido is a vinager-fermented dish with mostly cabbage, often called the "Latin American sauerkraut". It is often served to accompany pupusas.
While the dish can contain different ingredients and recipes vary, some common ingredients include:
| License | CC-BY-SA-3.0 |
|---|---|
| Language | English (en) |
| Aliases | Cortido |
| Impact | 621 |
| Suggestions | Expand this page |
| Created | March 14, 2009 by Oorxax |
| Modified | April 7, 2023 by Emilio Velis |
| Cite as | "Curtido". Appropedia. 2009–2023. Retrieved September 28, 2023. |
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It's often unfermented, too. When I had it in Guatemala (in Xela) it always seemed unfermented, just veg (mainly cabbage) salted and vinegar (and maybe chili - I forget). In El Salvador (home of the pupusa - stuffed tortilla) I notice the oregano they use, which is good; and sometimes when I've had it, it's been fermented, but not in a good way. My host here in Suchitoto (El Gringo Roberto, who runs a restaurant with great pupusas) tells me that it's not meant to be fermented, but it's just often left too long; also that people add the fresh ingredients to the old cortido. So... while the pupusas you buy are usually good, the cortido varies wildly!
Note that I know nothing about cortido outside Guatemala and El Salvador. --Chriswaterguy 23:59, 15 March 2009 (UTC)
