Step 1

Heat 4 cups of water until very hot, but not boiling. Place the shredded cabbage in a strainer and pour the hot water over it. Drain well.

Step 2

Transfer cabbage to a large bowl and add carrots, onion, jalapeño, oregano and salt. Toss to combine. Pour the vinegar and 1/4 cup water over the vegetables, tossing well to coat everything.

Step 3

Stuff the curtido into one or two wide-mouth jars, pressing down hard with a wooden spoon until the vegetables are mostly submerged in liquid.

Step 4

Cover the jar(s) and chill for at least 1 hour, or overnight; the longer the slaw sits, the more flavourful and juicy it will be.

Step 5

Curtido will keep for up to 1 week in the refrigerator.