Ingredients:

  • 1 lb green cabbage, thinly shredded
  • 1 large carrot, grated
  • 1 medium white onion, thinly sliced
  • 2 jalapeños, thinly sliced into rounds
  • 1 tbsp kosher salt
  • 1/2 cup apple cider vinegar
  • 1 tsp dried oregano
  • 1/2 tsp celery seed
  • 1/2 tsp black pepper, ground

Instructions:

  1. Place the shredded cabbage in a large bowl and sprinkle with the kosher salt.
  2. Using your hands, massage the salt into the cabbage for 3-5 minutes until the cabbage begins to wilt slightly and releases moisture.
  3. Add the grated carrots, sliced onions, and sliced peppers to the bowl with the salted cabbage and toss well.
  4. Pour the vinegar over the vegetable mixture.
  5. Stir in the dried oregano, celery seed, and black pepper, mixing thoroughly until every shred is coated.
  6. Transfer the mixture into a clean glass jar, pressing down firmly to remove air pockets.
  7. Seal the jar tightly and let it sit at room temperature for at least 2 hours, or refrigerate for a slower cure.