Curtido (Lacto-Fermented) El Salvado

1 small head of cabbage (approx. 2 pounds), shredded 1 red or yellow onion, thinly sliced 4 carrots, peeled and shredded 1 chili de arból, seeded and finely minced 1 teaspoon oregano 1 tablespoon sea salt Place all the ingredients in a large bowl. With very clean hands, knead and massage the mixture until the vegetables begin to go limp and they release their juices. Pack the mix into a sterilized mason jar, pushing down on it as you go to release more juice. If the vegetables are not covered in brine once you reach the top, add more salt water to completely submerge them. Cover with a clean tea towel. Set aside at room temperature for 10-14 days, adding a bit of salt water each day if the top vegetables become dry. Refrigerate when the flavor is to your liking – the flavor will continue to improve for several months.