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  1. Watch how to make this curtido relish
  2. Curtido Relish Recipe

Usually, you’ll find me baking and professing my love of all things sweet. I’ll admit it: I do have a sweet tooth. Whether I have a sub-conscience feeling of needing balance or the fact that I had a mom and grandma who love pickled items, it turns out that I have a huge soft spot for anything fermented.

Fermentation is a method of preserving food, using what is abundant at that time of the year with the idea of saving it for use during other months. I usually do these things in the summer, but certain relishes and krauts can be fermented year-round. And that’s good for me because I eat so much of them! I used to buy my curtido but soon found that for the amount I eat (and crave!) I needed to develop my own recipe. Thankfully, it’s simple and a perfect gateway to fermentation for those who haven’t tried the art!

Really, this curtido just gets better with time! I love it on sandwiches, salads, soups, or just by itself! It’s such a healthy and delicious item to have in the refrigerator!

Large glass jar filled with curtido relish made from slices of cabbage and carrots and bits of jalapeño with liquid poured on top
Top down view of glass container filled with curtido relish made from slices of cabbage and carrots with a jalapeño sitting on cutting board beside container

More preserving recipes

Watch how to make this curtido relish

YouTube video
Top down view of glass container filled with curtido relish made from slices of cabbage and carrots with a jalapeño sitting on cutting board beside container

Curtido Relish

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Is there anything better than fermentation? Not when it comes to this curtido relish recipe! Made from chopped cabbage, carrots, and jalapeños, this mixture sits for eight days to fully ferment. Afterward, it's a crunchy delicious side dish that just can't be beaten!
Prep Time 30 minutes
Fermenting Time 8 days
Total Time 8 days 30 minutes
Servings 24 servings


  • 5-6 lb cabbage
  • 4 cups shredded carrots (7-10 carrots)
  • 6 jalapeños
  • 2 medium onions
  • 3 tbsp sea salt (not iodized)
  • 2 tbsp dried oregano
  • 1 tsp ground cumin


  • Have a large, clean and sterile crock, jar or fermenting vessel ready.
  • Remove any limp or bad leaves from the cabbage and slice in half. Cut out core then slice thinly. Place in the large bowl.
    5-6 lb cabbage
  • Repeat with carrots, onion, and jalapeños. If desired, remove seeds to lessen the heat. Mix together.
    4 cups shredded carrots (7-10 carrots), 2 medium onions, 6 jalapeños
  • Add salt. Massage salt into the mixture for approximately 5 minutes until the mixture starts to soften and draw liquid.
    3 tbsp sea salt (not iodized)
  • Add oregano and cumin, mixing to incorporate.
    2 tbsp dried oregano, 1 tsp ground cumin
  • Spoon into fermenting jar and pack down tightly to ensure the liquid covers the mixture. If it doesn't, add a bit of water.
  • Place on weights. You can use large cans or jars filled with water.
  • Cover with loose lid or cheesecloth so the mixture can breathe and place in a cool, dark area. During the winter, the fermenting process can take a little longer, approximately 6-8 days.
  • Taste intermittently to check the flavor and ensure it is always covered in liquid. Once fermented to the desired state, pack into smaller jars and store in the refrigerator.


Serving: 1servingCalories: 37kcalCarbohydrates: 8.7gProtein: 1.6gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 902.4mgPotassium: 248.8mgFiber: 3.3gSugar: 4.4gVitamin A: 160.1IUVitamin C: 40.5mgCalcium: 54.9mgIron: 0.8mg
Course Preserving
Cuisine Central American
Difficulty Intermediate
Method Fermenting

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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