3mediumCarrots, shredded on the large holes of a box grater
½largeWhite onion, thinly sliced
2Serrano chilli, stems removed, thinly sliced
1Garlic clove, grated
2tspDried oregano preferably Mexican
3tspSea Salt (may need 4 tsp, see notes)Maldon Salt if available
If serving within 24 hours toss the cabbage with, if you think it is needed
¼cupExtra virgin olive oil
¼cupApple cider vinegar
Instructions
Toss cabbage, carrots, onions, chillies, garlic, oregano, and salt in a large bowl.
Let sit 30 minutes to wilt cabbage, giving it a mix every now and then
Transfer to an airtight container (like a 2 litre mason jar, that has been sterilised) 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, if you think it needs it.
If you are 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. See my note below.
You can leave it to ferment for up to 5 days, after this time it should be stored i the fridge. I normally ferment for 4-5 days then keep it in the fridge, I have kept it in the fridge for over 1 month and it is perfectly fine.
Notes
My note.I 'borrowed' this recipe from Rick Martinez at Bon Appetit, in the original recipe he uses 5 tsp of salt in the initial cabbage mix, I found this way too salty the first time I did it so I lowered it the next time. He also says to toss it with oil, vinegar and salt after fermentation, I don't do this either, for me I don't think it needs it, especially not salt, I think it has a great flavour on its own.As with all recipes, I read them as basic formulas or instructions and I often change things up to suit my taste, I think with years of experience if the kitchen you can read a recipe and understand how it will work and how you could tweak it.