Fermented Salvadorian Curtido

Fermented Salvadorian Curtido
1 head cabbage
cored and sliced
1 onion
3 carrots
2 jalapeno peppers
1 Tbs dried red pepper flakes
1 Tbs dried Mexican oregano
according to ratio of 3 Tbs per 5 lbs. of vegetables
Allergens: None
Diet Direction: Cleansing
Slice the cabbage into 1/8 inch ribbons using a mandolin, cabbage slicer, or chef's knife (mandolin strongly recommended).
Use the same setting on the mandolin to slice the onion.
Grate the carrots.
Seed, core, and thinly slice the jalapenos.
Place all the vegetables, along with the oregano and pepper flakes into a huge bowl and mix well.
Weight contents of bowl on a kitchen scale.
Add in salt according to ratio on ingredient side. Mix the salt in slowly and evenly as you massage and pound the contents of the bowl.
Continue to pound and squeeze the salted veggies for approximately 5 minutes to release all the water.
Transfer the contents of the bowl to a Fido type jar (a 1L to 1.5L jar) making sure to smash all the veggies down with your fist so that you have about 2 inches of brine covering them on the top.
Seal the jar and store undisturbed in a dark place for at least 5 days.
source: Retrieved from http://www.southbeachprimal.com/fermented-curtido-salvadorian-sauerkraut
When mixing the salt into the veggies, it is important to mix the salt in evenly due to the fact that if the salt is not distributed evenly you run the risk of having pockets of spoiled curtido.
When making sauerkraut the most important consideration is the salt ratio. Too much salt can inhibit the growth of the good bacteria and the fermentation process will not start. Too little salt and the veggies will be saturated with bad bacteria and will spoil. It is essential that you weigh out your veggies after they are sliced for the most accurate and fail safe way to get a good ferment.
Another useful tip is to put a rimmed plate underneath your jar. Liquid is going to seep through the airlock ring as the CO2 builds up. This can cause your veggies to push up against the top of the jar, also referred to as "heaving" in ferment circles. There are two options to deal with "heaving": 1. ignore it for a 3 to 5 day ferment 2. if going for a longer ferment you may push the veggies back down and pour in enough homemade brine to cover 2 inches and quickly seal back up. (brine = 3/4 Tbs salt to 2 cup warm water mixed well)
Ferment length depends on what you are looking to get out of your ferment. At least 5 days for taste, 2 weeks if you want more of a probiotic benefit, and 2 months if you want the ultimate probiotic benefit.