Curtido

Instructions

1. Finely shred the white cabbage and place it in a large bowl. Add the salt and massage it with your hands for 2 minutes to soften it.
2. Grate the carrots, thinly slice the red onion and the jalapeño into rounds, removing the seeds if you are worried about the heat.
3. Add the carrots, onion and pepper to the cabbage, then mix well.
4. In a small saucepan, bring the vinegar, water, sugar, oregano and whole spices to a boil, then let it simmer for 3 minutes.
5. Pour the hot brine over the vegetables and mix. Let it cool completely.
6. Transfer to a clean jar, pack the vegetables down so they stay submerged, and let it rest for at least 4 hours at room temperature.
7. Then keep it in the fridge; the curtido improves in flavor over 2 to 3 days and keeps for about a week.