Curtido (Central American Fermented Slaw)

Ingredients

• ●1/2 medium head green cabbage (about 1 lb / 450g), thinly shredded
• ●1 large carrot, peeled and grated
• ●1/2 medium white onion, thinly sliced
• ●1 tablespoon fine sea salt (about 2% of vegetable weight)
• ●1 teaspoon dried Mexican oregano (or regular oregano)
• ●1/2 teaspoon red pepper flakes (optional)
• ●1 tablespoon apple cider vinegar (optional — for a quicker tang)

Method

1. Combine the cabbage, carrot, and onion in a large bowl. Add the salt, oregano, and red pepper flakes.
2. Massage the vegetables with your hands for 3-5 minutes until they soften and release liquid.
3. Pack tightly into a quart jar, pressing down until the brine rises above the vegetables. Add the apple cider vinegar if using.
4. Weight the vegetables down and seal loosely.
5. Ferment at room temperature for 1-3 days. Curtido is traditionally served after just 1 day — lightly fermented with a fresh crunch. For a tangier, more complex version, let it go 3 days.
6. Transfer to the fridge.