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1
cut the cabbage in half and cut out the core. Some people throw this away, I save it and use the core for seasoning in chicken and beef broths along with other scraps. Set the core aside for now and set up the cabbage halves on the cutting board. Slice the cabbage in 1/8th inch slices, very thin, dunk in cold water to clean the cabbage and put in a mixing bowl with a lid.
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2
Using the vegetable peeler, first peel the carrot and leave the top on. Wash well and keep the work area clean. Cut the carrot in half do it is easier to work with and sits flat on the cutting board. Holding it by the top, take a sharp knife and slice the carrot lengthwise the same was as the cabbage and onion. Leave the slices attached to the top for the next part. Take the vegetable peeler and peel the slices off in slivers. Voila! You have carrot slivers!
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3
Peel the onion and cut in half. I leave the ends on the onion until I am done with the thin slices. Slice the same way as you did with the cabbage
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4
Add to the mixing bowl with the cabbage and proceed to the Carrots.
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5
Put the salt and oregano on top of the onions. Add the heated, purified water to the mixture in the bowl. Do not boil the purified water, but merely heat it up to about 180 degrees, I use purified water because the chlorine in tap water will not allow the fermentation process to take place. Add the White Vinegar and let the mixture cool
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6
Now, roll your sleeves up and don't be afraid to squeeze the cabbage. Put some elbow grease in it and get the juices flowing in the cabbage. The goal is to soften the cabbage and other veggies and release those wonderful flavors.
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7
Keeping the onions at the very top so that the boiled water slightly cooks it gives the onion less of a sharp raw onion kick and makes them slightly sweeter.
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8
This can be kept in the referigator in a covered container or canned.
