Curtido

Ingredients

• 1 pounds green cabbage – cored and thinly sliced
• 1.5 cups carrot – peeled and shredded
• 1 cups white onion – thinly sliced
• 1 cups distilled white vinegar
• 1 cups water
• 2 teaspoons kosher salt
• 1 teaspoons granulated sugar
• 1 teaspoons dried Mexican oregano – crushed between fingers
• 0.5 teaspoons red pepper flakes

Instructions

1. Combine the green cabbage, carrot, and white onion in a large, heatproof bowl.
2. In a small saucepan, bring the distilled white vinegar, water, kosher salt, granulated sugar, dried Mexican oregano, and red pepper flakes to a bare simmer over medium heat, 1–2 minutes, stirring to dissolve the seasonings.
3. Immediately pour the hot brine over the vegetables and toss well, then pack into a clean 1-quart jar or nonreactive container, pressing so the vegetables are submerged.
4. Let cool to room temperature, 20–30 minutes, then cover and refrigerate until the cabbage is slightly softened and tangy, at least 2 hours and up to 24 hours before serving.
5. Serve cold or at cool room temperature, keeping vegetables submerged in the brine; refrigerate leftovers and use within 2 weeks.