This quick curtido is a great topping to add to your favorite pupusa recipe.
Servings: 1 jar
- 1/2 head green cabbage
- 1/2 red onion
- 2 carrots
- 1 jalapeño
- 3 stalks green onion
- 1/2 cup vinegar
- 1/2 tsp oregano
- 2 tsp salt
Boil a medium sized pot of water over high heat.
Slice cabbage and red onions into thin strips. Grate the carrots with a grater or zester. Slice the green onions and jalapeños into thin slices.
Add the cabbage to the boiling pot of water then take the pot off of the heat. Leave the cabbage in the pot of water for about 1 minute then drain the water from the cabbage.
Mix the vegetables and the salt together in a large jar or bowl. Leave the veggies to rest for at least 15 minutes. The salt will help to draw some of the liquid out of the veggies and break down the cabbage. If you find that your cabbage is still tough you can try massaging the salt into the cabbage. Top the veggies off with the vinegar and oregano and let the veggies rest for at least 1 hour. You can leave the curtido to rest in the refrigerator for up to 3 - 5 days before using it. You might need to pack the veggies down in the bottom of the jar so that they can be more easily covered with the liquid. You can put a ziplock bag filled with water or a weight on top of the veggies to push them down. Make sure the veggies are fully submerged. The veggies should be fully submerged in liquid. You might need to top the veggies off with a little more vinegar or a brine made from salt and water. Use a weight to weight down the veggies. If you are having trouble getting the veggies to stay fully submerged in the liquid you might need to weigh them down. You can use a ziplock bag filled with water or any other small heavy object you can think of. Use a tall, narrow container if possible. It will be easier to submerge the veggies in the liquid if you use a tall, thin container rather than a short, wide container,