Step 1

Mix the cabbage, carrots, onion, peppers, oregano, and salt in a large mixing bowl. Let rest for 30 minutes to begin releasing moisture.

Step 2

Sanitize a quart size (4 cup) mason jar including lid with boiling hot water. Be careful to not burn yourself.

Step 3

Pack the shredded vegetables into the mason jar, pressing down to tightly pack and release water. If the vegetables aren't covered with water, add a little bit of distilled water so they are covered. Optional: add sanitized glass weight to keep the vegetables submerged.

Step 4

Put a lid over the jar but do not screw it on to tightly seal as gas will build up the pressure in the jars if it can't be released. Alternatively use a specialty fermentation lid.

Step 5

Leave the jars out at room temperature for a minimum of 24 hours and up to 5 days. Taste after the first 24 hours and let continue to ferment until you reach your desired level of tanginess. Typically 48-96 hours is ideal.

Step 6

Once fermented to taste, screw the lids on and place in the fridge. It will stay good for at least 1 month.