Curito Relish

As seen on the Wyse Guide on You Tub

Ingredients

• 5-6 lb cabbage
• 4 cups shredded carrots 7-10 carrots
• 6 jalapeños
• 2 medium onions
• 3 tbsp sea salt not iodized
• 2 tbsp dried oregano
• 1 tsp ground cumin

Instructions 

• Have a large, clean and sterile crock, jar or fermenting vessel ready.
• Remove any limp or bad leaves from the cabbage and slice in half. Cut out core then slice thinly. Place in the large bowl.
• Repeat with carrots, onion, and jalapeños. If desired, remove seeds to lessen the heat. Mix together.
• Add salt. Massage salt into the mixture for approximately 5 minutes until the mixture starts to soften and draw liquid.
• Add oregano and cumin, mixing to incorporate.
• Spoon into fermenting jar and pack down tightly to ensure the liquid covers the mixture. If it doesn't, add a bit of water.
• Place on weights. You can use large cans or jars filled with water.
• Cover with loose lid or cheesecloth so the mixture can breathe and place in a cool, dark area. During the winter, the fermenting process can take a little longer, approximately 6-8 days.
• Taste intermittently to check the flavor and ensure it is always covered in liquid. Once fermented to the desired state, pack into smaller jars and store in the refrigerator.