Table of Contents
  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 years 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 fridge!

Watch how to make this curtido relish:

Curtido Relish

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  • 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.
  • Repeat with carrots, onion, and jalapeños. If desired, remove seeds to lessen the heat. Mix together.
  • Add salt. Massage salt into the mixture for approximately 5 minutes until the mixture starts to soften and draw liquid.
  • Add oregano and cumin, mixing to incorporate.
  • 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: 1cup
Course Preserving
Cuisine Central American
Difficulty Intermediate
Method Fermenting
Curtido Relish | The Gray Boxwood
Curtido Relish | The Gray Boxwood
Curtido Relish | The Gray Boxwood
Curtido Relish | The Gray Boxwood

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

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