Never heard of it - will be interested to see replies.

It might be spelled curtido. I tried making piklees (which sounds similar) from NYT recipe (it’s a Haitian slaw type dish) and it was so spicy I couldn’t eat it...

It is cortido....but I couldn't edit my title.
it's Salvadorian...piklees are pickled....cortido is fermented....very little if any vinegar....some use only lime juice...some vinegar and lime...some only vinegar....curious as to the different ways....and proportion of vegetables.

I'm sure Lars will chime in.

Curtido.

A quick fresh fermented kraut. I started mine last Thursday for the weekend. Then added fresh cabbage in layers pounding with a pinch of salt. Total salt about 1 tsp for three quarts. Light lemon and ac vinegar dressing added at the table.

Packed leftovers in quart jars with more fresh cabbage and will continue to slowly ferment in the fridge. I could keep it going for a while by adding some fresher veg and cabbage but we like this type of kraut salad 3 days up to about two weeks.

Good at all stages, just a bit different each day.