Step 1

Take off a few outer leaves of the cabbage and set aside.  Finely shred or chop cabbage with a mandolin, food processor (with slicing disc) or sharp knife.

Step 2

Thinly slice onion in half rings.  Shred carrots with a grater or using a veggie peeler to create long flat strips.

Step 3

In a large bowl, place half of all the ingredients except for jalapeno.  Layer on the remaining half of the ingredients.  Let sit for about 10 -20 minutes allowing the veggies and salt to merge and extract the natural juices.  Use a pounder, large pestle, or your hands to macerate the mixture.

Step 4

Distribute jalapeno rings in the bottom of the jars (or chili flakes, if using) and then fill up the jars with the cabbage mixture packing tightly, pressing down with the pounder, leaving a 1 or 2 inch space at the top.  It should be juicy.

Step 5

It is important that the cabbage is completed covered with the liquid. You can add a little brine (salted filtered water) if the cabbage seems dry.   (brine= 1 teaspoon sea salt per cup of water) Packing in a cabbage leaf on top of the mixture can help keep the mixture submerge.  Alternatively, you can use a fermentation weight or tuck in a sandwich-sized zip lock bag on the top, fill with water and zip close.  This creates a good weight and barrier.

Step 6

Cover the top with cheesecloth or loose lid.

Step 7

Leave on the counter at room temperature for 3-5 days, checking daily to make sure cabbage is still under liquid, packing down again if need be.  You will start to see tiny bubbles rising up from the bottom this means the culturing is happening.  Culturing happens faster in warmer weather.

Step 8

Refrigerate, keeping the curtido submerged under the brine. It will continue to develop flavor and complexity over time. Curtido will keep for many many months, as long as it is submerged under the brine.