Curtido:
1/3 – 1/2 large head cabbage, thinly sliced
3 – 4 medium carrots, shredded on the large holes of a box grater
Medium sweet onion, thinly sliced into half moons
1 – 3 jalapenos or serrano (depending on the level of heat you want), stems removed, thinly sliced
1 garlic clove, minced or grated
Zest from 1/2 lime
1 Tbsp lime juice
2 teaspoons dried Mexican oregano
1/2 tsp ground cumin
5 teaspoons pickling salt (can sub coarse kosher)
Combine all ingredients in a large stainless steel bowl. Massage/knead ingredients for a few minutes. Cover and let sit for about an hour. Massage ingredients again then start packing into a quart size Mason jar. Use a tamper as needed and ensure the brine covers the vegetables.
Cover with a follower, weight or whatever you use to hold your ferments down. Let sit at room temperature and ferment for 5-7 days. Using a clean utensil, test after 3 days to see if it’s tasty. If not, wash your follower and re-seal and allow to ferment longer.
When ready, either divide into smaller containers, or seal and keep in fridge. Should easily last a couple of months.
