Curtido Recipe

Prepare the ingredients: Slice the vegetables into thin sliced—approximately 1/8th of an inch. Shred the carrots.
6 cups cabbage, 1 cup onion, 1 large carrots
Toss with salt: Combine the cabbage, onions, and carrots with the salt in a large bowl. Toss the vegetables with the salt using your hands or tongs. Allow the cabbage mixture to sit for 30 minutes to an hour. The vegetables will release water as they sit in the bowl.
1 to 1½ tablespoons sea salt
Add the jalapeños and oregano: Toss to combine.
1 to 2 jalapeño peppers, 1 tablespoon dried oregano, 1 to 2 cloves garlic, ½ teaspoon cumin
Pack your vessel: Press the cabbage mixture into the jars. Use a pickle packer to pack the vegetables into the jar. Add the liquid to the jars, ensuring the vegetables are completely covered. [note 2]
Weight down: Add the weights to the jars and top them with the airlock lids. Wait: Now, let the jars sit in a cool place for three days.
Taste: After days, taste the curdito. You can let the fermentation go on longer, but if you like the flavor, call it done.
Pack it up: Remove the air lock lids and the weights. Cap the jars and place them in the fridge.