Curtido Guatemalteco

Step by stepInstructions

1. Toss the cabbage with a teaspoon of salt and let it sit for 20 minutes, then squeeze out the excess liquid.
2. Combine the vinegar, water, sugar, salt, and oregano in a bowl, stirring until the sugar dissolves.
3. Add the cabbage, beets, carrots, onion, and chile, and mix well.
4. Transfer to a jar or bowl, cover, and refrigerate for at least 4 hours, ideally overnight.
5. Serve cold, spooned over enchiladas, pupusas, or tostadas.