Curtido

Shred the cabbage as finely as possible using a sharp knife or mandoline. The thinner the shreds, the better they absorb the vinegar brine and the more tender the finished curtido will be. Place the shredded cabbage in a large heatproof bowl.

Pour boiling water over the shredded cabbage and let it sit for two minutes to slightly wilt the fibres. Drain thoroughly, pressing out as much water as possible. This blanching step softens the cabbage while keeping it crunchy, not raw-tasting.

Add the grated carrots, thinly sliced onion, dried oregano, red pepper flakes, and salt to the blanched, drained cabbage. Toss everything together with your hands, massaging the salt into the vegetables to begin the wilting process.

Combine the white vinegar, water, and sugar in a small saucepan. Heat until the sugar dissolves but do not boil. Pour this warm brine over the vegetable mixture and toss well to ensure every shred is coated with the tangy liquid.

Pack the curtido into a clean glass jar or container, pressing down firmly so the vegetables are submerged in the brine. Cover loosely and let sit at room temperature for at least two hours, or refrigerate overnight for a more developed tangy flavour.

Serve the curtido as the essential accompaniment to pupusas, spooning it generously over the hot stuffed corn cakes. The tangy, slightly spicy pickled cabbage provides the perfect crunchy, acidic contrast to the rich, cheesy pupusas.