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1 serrano chili pepper, thinly sliced
¼ head green cabbage finely chopped or shredded
1 medium carrot, shredded and peeled (optional)
2 green onions, thinly sliced
½ poblano pepper
1 garlic clove
2 teaspoons kosher salt
4 sprigs oregano
¼ cup water
¼ cup white vinegar or apple cider vinegar
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Chop up all vegetables—the serrano pepper, the cabbage, carrot, green onions, and poblano pepper. Finely mince the garlic.
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Place all the vegetables and the garlic into a large bowl. Add the salt, and let the vegetables sit for 10 minutes, until wilted.
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Once wilted, place the vegetables into a glass jar. Add the sprigs of oregano.
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Use a spoon to smash down the vegetables into the jar. Add the water and the vinegar, making sure that the liquid covers the vegetables in the jar.
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Cover and refrigerate for 48 hours before serving.
An Oldways recipe and photo, inspired by Pinch and Swirl
Nutrition
Calories: 30Total Fat: 0g
Saturated Fat: 0g
Sodium: 990mg
Carbohydrate: 7g
Fiber: 2g
Total Sugar: 3g (Added Sugar: 0g)
Protein:1g
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