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.