Ingredients
The following ingredients have 4 Servings
- 1/2 head cabbage (, finely shredded)
- 1/2 red onion (, very thinly sliced)
- 2 carrots (, finely shredded)
- 1 fresh jalapeño pepper (, sliced (optional))
- hot boiling water
- 1/2 teaspoon dried oregano leaves
- salt (, to taste)
- 1/2 cup white vinegar ((or apple cider vinegar))
Instruction
- Bring 4 cups of water to a boil.
- Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
- Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to combine. I like to put it all in a bowl with a lid and shake it.
- Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like.
- Store curtido in a covered container or mason jar for up to 1 week in the fridge.