Curtido

🛒 Ingredients

• Green Cabbage 400 g · 100 kcal
• Carrots 150 g · 62 kcal
• Yellow Onion 150 g · 60 kcal
• White Vinegar 90 g · 18 kcal
• Jalapeño Pepper 10 g · 3 kcal
• Dried Oregano 2 g · 0 kcal

👨‍🍳 Instructions

1. Thinly shred the green cabbage, carrots, and yellow onion. For the jalapeño, finely mince it, removing seeds if you prefer less heat.
2. In a large bowl, combine the shredded cabbage, carrots, onion, and minced jalapeño. Add the salt and massage vigorously with your hands for 3-5 minutes until the vegetables start to soften and release liquid.
3. Drain any excess liquid, then add the white vinegar and dried oregano to the mixture. Stir well to combine all ingredients.
4. Transfer the curtido mixture to a clean glass jar, pressing down firmly to remove air pockets and submerge the vegetables in the liquid. Cover tightly and refrigerate for at least 24 hours to allow the flavors to meld and ferment; it tastes even better after a few days.