Curtido (Pickled Cabbage)

By MarielC

Ingredients

• 1 pound cabbage, finely shredded (green or red or both)
• 2 1/2 cups water
• 1/2 of a medium onion, thinly sliced
• 1/2 cup white vinegar
• 2 tablespoons kosher salt
• 1/2 to 1 teaspoon dried oregano, crumbled
• Black pepper, to taste
• Ground cumin, to taste

Preparation

Step 1

Combine all ingredients in a large, clean bowl. Using clean tongs or hands, gently crush the vegetables in the brine.

Place a clean plate on top of the vegetables, and weigh it down to fully
submerge them under the brine. Let sit at room temperature for at least 3 days, or longer to your taste; the flavor will deepen and mellow over time. When it’s to your liking, transfer to clean jars, making sure
brine covers the vegetables, and store in the refrigerator. Can keep for weeks.