Curtido is a lightly fermented Salvadoran cabbage relish made with shredded cabbage, carrots, onion, and oregano in a salted brine, sometimes with added vinegar or chili. It is the standard accompaniment to pupusas and is also served alongside tamales, enchiladas, and fried dishes throughout Central America, with slight variations by country. Its tangy crunch is a good foil for rich, fatty proteins and starchy sides like rice and beans, and it plays a similar role to sauerkraut or kimchi, though its seasoning is distinctly Central American.