Fennel Curtido

• 1 carrot, peeled and shredded
• 1 yellow onion, thinly sliced
• Leaves from 1 bunch

In a large bowl, stir together the carrot, onion, basil, jalapeño, oregano, and salt, mixing well. Stir in ¼ cup (60 ml) of the vinegar, then add the fennel and stir to combine. For a quick curtido, set aside at room temperature for 30 minutes before using. For a traditional, fermented curtido, pac