Curtido

Instructions

1. Prepare the vegetables
   In a large bowl, combine the shredded cabbage, grated carrots, sliced onions, and diced jalapeños. Mix well to distribute all vegetables evenly.
2. Create the brine
   In a small saucepan, combine the white vinegar, water, salt, and optional brown sugar. Bring to a simmer over medium heat, stirring until the salt (and sugar if using) completely dissolves. Remove from heat and allow to cool for 5 minutes.
3. Season the mixture
   Sprinkle the dried oregano and red pepper flakes (if using) over the vegetable mixture. Toss to combine and distribute the spices evenly throughout.
4. Combine and pack
   Pour the warm (not hot) vinegar mixture over the cabbage mixture. Toss thoroughly to ensure all vegetables are coated with the brine. Press down firmly to submerge the vegetables in the liquid.
5. Ferment the curtido
   Cover the bowl with a clean kitchen towel or plastic wrap. Let it rest at room temperature for at least 8 hours, or preferably 24 hours for fuller flavor development. The longer it sits, the more tangy and complex the flavor becomes.
6. Refrigerate and serve
   After fermentation, transfer the curtido to airtight containers and refrigerate. It will keep for up to 2 weeks in the refrigerator. The flavor will continue to develop over time. Serve cold as a side dish or topping for pupusas, tacos, or other Latin American dishes.