Curtido

Instructions

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1. 1 Place your shredded cabbage in a colander and sprinkle it with 1 1/2 teaspoons salt. Let it sit for a few minutes, then press it down to remove excess moisture.
2. 2 Mix the cabbage with the carrots in a medium bowl and cover with boiling water. Let sit for 5 minutes to soften the vegetables slightly. This step is optional , and some people prefer to pickle the ingredients directly without blanching. Blanching is a good idea if you are planning to eat the curtido immediately as it will soften the vegetables a bit. If you are making this recipe ahead, you can skip blanching since pickling will do the softening for you. Remove the vegetables from the water and dry them thoroughly.
3. 3 In a glass container or containers, add the cabbage, carrots, red onions, jalapeños (if using), and dried oregano. Add the vinegar. Slowly add salt to taste, combining thoroughly and tasting often. Cover with a lid and refrigerate until you are ready to serve. Because fermentation releases CO2, you want to keep an eye on your jars so they don’t leak. To prevent this from happening, crack open the lid every day or so to let excess gas escape (this is known as burping). The curtido’s flavor will be best at least 24 hours after being made. It will keep for 2 to 3 weeks. Love the recipe? Let us know with a rating and review!