Cut cabbage in half, and store one-half of the cabbage in the refrigerator. Using a sharp knife, thinly shred cabbage, place in a colander and rinse, drain cabbage and transfer to a large bowl.

Shred carrots and add them to the cabbage. Slice the onion and jalapeno into thin slices and add them to the cabbage and carrots.

Combine lime juice, zest, sugar, oregano, and salt in a bowl and mix well.

Pour lime mixture over cabbage slaw and massage with hands. Cover and allow cabbage to release its liquid for about 2 hours. Massage every 30 minutes.

After 2 hours, transfer Curtido, including the liquid that was released, to a clean glass jar with a tight-fitting lid. Make sure that the cabbage slaw is completely submerged. For extra liquid, you can mix salt and water (brine).

Place jar in the refrigerator for up to 2 weeks.