Salvadoran Cabbage Relish (Curtido)

Ingredients

• Red cabbage

  Red, raw

  ½ head, large or 567g

• Carrots

  Raw

  3 medium or 183g

• Onions

  Sweet, raw

  ½ onion or 166g

• Serrano pepper

  Raw

  200g

• Garlic

  Raw

  1 cloves, minced or 3g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Salt

  Table

  5 tsp or 30g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Apple Cider Vinegar

  Heinz

  59 ⅛ ml or 394g

Directions

1. Toss cabbage, carrots, onion, chiles, garlic, oregano, and salt in a large bowl. Let sit 30 minutes to wilt cabbage. Transfer to an airtight container (like a 2-qt. ball jar) and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Seal and let sit at room temperature at least 24 hours. If serving after 24 hours, toss with oil and vinegar and season with salt, if needed. If serving after 48 hours, curtido will be tangy and may not need vinegar; toss with oil, then taste and season with salt and vinegar, if needed.

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