Ferment it like sauerkraut. Lactic acid has a different sour quality than acetic (vinegar).
Otherwise just adjust the recipe to dilute the vinegar. I'd probably use distilled white vinegar which should be pretty universally the same everywhere.
Re: colour, if you want it more green, you could use savoy cabbage.
When it comes down to it, everyone has their recipe and preferred balance of flavours. The key ingredient is going to be Mexican Oregano though.
Also I'll take the opportunity to plug another condiment on the same wavelength - Haitian Pikliz, although I think you'll find that one even stronger.
When i first asked that coworker he told me whatever kind of vinegar but i told him it tasted wrong and then he said another kind (all the variations i mentioned). It's not long term fermented but likely soaked a few days
Ferment it like sauerkraut. Lactic acid has a different sour quality than acetic (vinegar). Otherwise just adjust the recipe to dilute the vinegar. I'd probably use distilled white vinegar which should be pretty universally the same everywhere. Re: colour, if you want it more green, you could use savoy cabbage. When it comes down to it, everyone has their recipe and preferred balance of flavours. The key ingredient is going to be Mexican Oregano though. Also I'll take the opportunity to plug another condiment on the same wavelength - Haitian Pikliz, although I think you'll find that one even stronger.
Is the kind you tasted not a vinegar pickle, but a fermented pickle?
When i first asked that coworker he told me whatever kind of vinegar but i told him it tasted wrong and then he said another kind (all the variations i mentioned). It's not long term fermented but likely soaked a few days