Directions

1. Set aside the cabbage’s loose outer leaves. Place the stem end on a cutting board. Use a sharp knife to cut the cabbage down to the stem in quarters, then cut out the pieces of solid core. Lay each wedge flat-side down on the cutting board and cut it into thin strips.

2. In a large, wide bowl, put about half of the cabbage, onion, carrot, and chile. Sprinkle and toss it with 3 tablespoons of salt. Add the remaining vegetables and 2½ tablespoons of salt and toss again. Let sit for about 1 hour, then mix in the oregano and lime zest, pressing and squeezing to release liquid.

3. In a clean ½-gallon jar or crock, firmly pack the vegetables and liquid. Cover the surface with a whole cabbage leaf, top with a weight, and cover the fermenting vessel, preferably with an air lock. Let sit in a dark, cool place to cure.

4. After 24 hours, check that the surface layer is still submerged. If it’s exposed, add enough brine with a 2.5% concentration [2¼ teaspoons, or 6 grams, of Diamond Crystal kosher salt dissolved in 1 cup of room-temperature, unchlorinated water] to submerge the vegetables. Continue to check the fermentation daily, releasing air bubbles over the first 2 days. Top off with brine and skim off any filmy surface layer as needed.

5. Taste after 3 to 5 days of curing; continue fermenting an additional 3 to 5 days as needed, until the curtido reaches your preferred flavor. Store the finished curtido in a glass container with a nonreactive lid in the refrigerator. As long as it stays submerged in its brine, it will keep for months.